Wheat Berry and Shrimp Salad with Thai Vinaigrette
3
Points®
Total time: 1 hr 8 min • Prep: 18 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A make-ahead salad so flavourful it can even withstand an overnight in the refrigerator.
Ingredients
Uncooked wheat berries
¾ cup(s), picked over for small stones
Uncooked shrimp
6 oz, medium-size, peeled and deveined
Fresh lime juice
3 tbsp(s)
Fish sauce
1½ tbsp(s)
Dark brown sugar
1 tsp(s), packed
Cucumber
1 medium, peeled, halved, seeded and chopped
Radishes
6 medium, thinly sliced
Fresh basil
¼ cup(s), leaves, packed, chopped
Peppermint leaves
2 tbsp(s), fresh, chopped
Instructions
1
Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
2
Meanwhile, rinse the saucepan, fill it halfway with water, and bring to a simmer over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a second colander set in the sink and refresh under cool water. Roughly chop the shrimp.
3
Whisk the lime juice, fish sauce, and brown sugar in a small bowl until the sugar dissolves.
4
Toss the wheat berries, shrimp, cucumber, radishes, basil, and mint in a salad bowl. Pour the prepared dressing over the salad and toss to coat. If desired, cover and refrigerate for up to 3 days. Yields about 1 1/4 cups per serving.
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