Mango, Wheat Berry and Arugula Salad With Creamy Cilantro Lime Dressing

Yield 3-4 servings

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.