Fresh summer touches bring what is typically a cool-weather salad firmly into the season. Fresh cherries perform double duty, featuring in both the dressing (in which they’re pureed) and the finished salad. Curly kale has a hearty, slightly tough texture, but massaging it with the salt tenderizes it nicely. If you’d rather use baby kale, you can skip the massage. If you have trouble finding watermelon radishes, any radishes will work beautifully.
1/2 cup very thinly sliced baby watermelon radishes (about 1 oz.)
1/4 cup firmly packed small fresh mint leaves
2 ounces Marcona almonds
Added sugars 0g
Calcium 17% DV
Potassium 15% DV
How to Make It
Combine 6 cups water and wheat berries in a medium saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer until tender, 50 minutes to 1 hour. Drain well.
Place 1/2 cup cherries in a mini food processor. Add vinegar, oil, mustard, and pepper; process until very smooth, about 1 minute.
Place kale in a medium bowl; sprinkle with salt. Use your hands to firmly massage salt into kale until leaves are slightly softened, 1 to 2 minutes. Add wheat berries and three-fourths of the dressing to massaged kale; toss to coat. Cut remaining 1 cup cherries in half lengthwise. Add halved cherries, radish slices, and mint leaves to kale mixture; toss gently to combine. Sprinkle with almonds, and drizzle with remaining dressing. Serve immediately.
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