This salad is delicious, beautiful and satisfying. Using both Einkorn and white beans in this salad makes a whole protein source. It's also fiber rich and flavorful. I brought this for my mom's birthday lunch - Happy Birthday Mom - and my brother commented in between bites, "You need to post this recipe!" With that encouragement, I bring you this yummy salad. Enjoy!
Strawberry Einkorn Salad
2 cups cooked and cooled Einkorn berries, or buckwheat for gluten free
1/2 red onion, diced
1 1/2 cups white beans
Handful of cilantro, minced
1/2 cup pumpkin seeds
3 cups strawberries, sliced
1 avocado, diced
4 cups greens of choice; bok choy is recommended
1. Mix together the dressing ingredients.
2. In a large bowl, combine the Einkorn berries, onion, beans, cilantro and pumpkin seeds.
3. Add the strawberries, avocado and greens just before serving.
4. Toss with salad dressing and enjoy.
I like Great Northern white Beans. They're a nice size and have good texture and flavor, but any white bean will work.
Go ahead and substitute any nut or seed for the pumpkin seeds.
I like bok choy because it gives the salad a great crunchy texture, but kale, romaine or another green would work. If you haven't ever tried bok choy, now's your chance; you'll love it! The bottom part is white and crunchy and the top is leafy and dark green. It's a nutrition powerhouse!
Einkorn is an ancient, un-hybridizied grain. While it does have gluten, it's gluten structure is different. It's generally tolerated better by those with gluten sensitivities; especially if it's soaked or sprouted before cooking.
This salad comes together quickly if you have prepped ahead for the week.
If you'd like a little more lemon flavor, add some lemon zest.
MAKE IT EVEN HEALTHIER
Use organic ingredients.
Use raw apple cider vinegar with the mother.
Use Extra Virgin Olive Oil in dressing.
Soak or sprout your Einkorn before cooking.
Soak or sprout your beans before cooking low and slow.
Soak or sprout and dehydrate your pumpkin seeds.