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Photo of Avocado & wheatberry salad by WW

Avocado & wheatberry salad

9
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Up your starter game with this tasty salad made with wheatberries, or use bulgur wheat instead. You can have the leftover for lunch the next day

Ingredients

Merchant Gourmet Wheatberries

200 g

Vegetable stock cube

1 cube(s), to make 600ml

Spring Onions

3 medium, trimmed and thinly sliced

Mushrooms

75 g, baby button, sliced

Broccoli, raw

200 g, tenderstem, cooked, cooled and roughly chopped

Watercress

¼ bunch(es), chopped

Avocado

1 medium, stone removed and flesh chopped

Sesame Seeds

10 g, black, toasted

Vegetable Oil

1 tablespoon(s), or flaxseed oil

Lemon

1 medium, juice of

Instructions

  1. Put the wheatberries in a pan and cover with the stock. Bring to the boil then reduce the heat and simmer for 25-30 minutes until tender. Drain any excess liquid, then tip the wheatberries into a large salad bowl.
  2. Add the spring onions, mushrooms, cooked broccoli, watercress, avocado, and sesame seeds.
  3. Make a dressing by whisking the oil and lemon juice together and seasoning with freshly ground black pepper. Pour it over the salad and toss to coat just before serving.

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