Summer Salad + Chipotle Cucumber Vinaigrette

Its sweet, spicy, tangy, and has a cooling effect when you eat it – perfect for warm summer days. Prep a few things ahead so they are “chilling” out for you in the fridge when lunch time hits.

1 cup spelt berries, cooked and cooled in the refrigerator
1 ear of corn, cooked under the broiler, shucked, and chilled
1 cup cooked chickpeas
cherry tomatoes
1 bunch of fresh parsley
an English cucumber
1/3 cup spelt berries
1/3 cup chickpeas
1/4 cup corn
a handful fresh parsley, chopped
1/4 cup diced cucumber
4 cherry tomatoes, quartered
2 teaspoons quality olive oil
1 teaspoon cucumber balsamic (or white balsamic)
1/2 teaspoon pure maple syrup
1/4 teaspoon sea salt
few dashes of black pepper
1/8 to 1/4 teaspoon chipotle powder

View the full recipe at Faring Well →