Hello, friends! It’s SUMMER!!! And to celebrate, I bring you another salad!! I do realize that a lot of these salads contain the same ingredients, however I like to present you with a variety of combinations and options to change your salad up, to make it slightly different, so that you’re not eating the same ‘ol lettuce and tomato each time!!
This salad was actually supposed to contain baked sweet potatoes but I ran out of prep-time, so I had to eliminate those.Â
To start, we will need an orange, white wine vinegar, Dijon mustard, scallions, baby kale, baby spinach (and any other greens you might want to add), parsley, cannellini beans, blueberries, tomatoes, a cucumber, carrots, sprouts, an avocado, wheat berries, and fresh orange juice. Essentially, you could use any kind of bean you choose, but the recipe called for cannellini beans so that’s what I used! I love fresh squeezed orange juice and only needed a small amount for this recipe, so I got to drink the rest of it! Lastly, I had some multi-color peppers on-hand so I chopped them up and used them in the salad as well!
Start cooking the wheat berries. They take a while to cook and while those are simmering, you can prep your salad. Add the greens, blueberries, tomatoes, cucumber, carrots, sprouts, sliced avocado, chopped scallions, and peppers to a salad bowl. Top with the beans.
In a small bowl, whisk together the white wine vinegar, orange zest, Dijon mustard, and orange juice. Add some parsley snips and you have your dressing!
Once the wheat berries are done cooking, add them to the salad mix. Top with the dressing and you are ready to eat!
