A Summer Spelt Berry Salad

This salad screams “lunch in the summer” to me with its fresh dill, crisp celery, crunchy almonds, and sweet burst of red grapes. Those spelt berries, too, adding a chewy texture with a nutty flavor that takes this salad’s composition to a new level.

For the Salad:
1 cup dry spelt berries + 3 cups water
2 cups cooked chickpeas rinsed and drained
1 large celery stalk
1 cup red grapes quartered
1 1/2 cups finely chopped parsley
1/2 cup sprouted almonds chopped

Dressing:
2 tablespoons cold pressed flax oil
2 tablespoons fresh lemon juice
1 shallot minced
1 garlic clove minced
1 teaspoon salt, I use pink Himalayan
1 teaspoon pure maple syrup
3 tablespoons fresh dill chopped

View the full recipe at Faring Well →