For the wheat berries:
- 3/4 cup soft wheat berries
- 2 cups water
For the dressing:
- 1/2 cup cilantro, stems removed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice (from one medium lime)
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 2 tablespoons hemp seeds
- 1/2 teaspoon salt
- Freshly ground black pepper
For the salad:
- 5 ounces baby arugula
- 2 mangoes, diced
- 3/4 cup chopped green onions
- 1 avocado, diced
- Hemp seeds, for garnish
1. Place wheat berries and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, covered, for thirty minutes (or until wheat berries are chewy and tender). Drain excess water.
2. Place all dressing ingredients in a blender and blend until completely smooth. Place arugula, cooked wheat berries, mango, green onion and avocado in a large bowl. Pour dressing over top and toss well to combine. Garnish with hemp seeds.
