I meant to post this one while it was still… summer. However, now it’s October and I figured I will just post it so it’s up for next year when tomatoes and cucumbers abound! This salad is so easy and adaptable and perfect to take on the go because it doesn’t get soggy!
This past summer I came across River Valley Community Grains at the Farmer’s Market and I used their local einkorn berries for this recipe. Einkorn is a type of wheat that has never been hybridized so it is more nutrient dense than modern wheat. You can also use any other grain here like spelt berries or farro or for a gluten free option sorghum would be nice.
ingredients
1 pint small tomatoes, halved
1 hothouse cucumber (or 2 smaller), chopped
1 avocado, peeled and chopped
shallot, red onion or scallions sliced thin or chopped
greens of choice, I used micro greens here
1 can chickpeas (BPA-free can, preferably no salt), rinsed and drained
1/2 cup einkorn berries or other wheat berry
salt & pepper
simple French dressing (optional)
directions
toss all ingredients together & serve cold. leftovers store well in the refrigerator.
