Ingredients
- 1 -1/2 fresh lemon juice
- 3 Avocado oil
- 3 wheat berries cooked
- 3 cups pearl barley cooked
- 3 cups cous cous cooked
- 1-1/2 bunches mint roughly chopped
- 1-1/2 bunches parsley roughly chopped
- 1-1/2 bunches cilantro roughly chopped
- fine sea salt for seasoning
- freshly ground black pepper for seasoning
- 3 each cucumbers peeled, cut into 1/4
- 12 each roma tomatoes peeled, large dice
- 12 each Avocados From Mexico large dice
- 1 lb arugula
- tahini dressing recipe follows
- tahini dressing
- 9 oz tahini paste
- 3 oz plain yogurt
- 3 tbsp fresh lemon juice
- 3 oz water
- fine sea salt for seasoning
- freshly ground black pepper for seasoning
Instructions
- Combine the lemon juice with the avocado oil. Reserve 1-1/2 cups. Mix the remaining dressing with the grains and herbs. Season with salt and pepper. To make a single serving, place 1/2 cup grains at the center of a serving dish. Arrange 5 or 6 slices of cucumber, ½ Roma tomato and 1/2 avocado on the grains. Drizzle 1 tablespoon reserved dressing on the salad and season with a pinch of salt. Scatter some arugula leaves on top. Finish with a drizzle of tahini dressing.
- TAHINI DRESSING Combine tahini, yogurt, lemon juice and water to make a smooth consistency. Season with salt and pepper.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
