- 2 celery stalks, chopped thin
- 2 limes, halved
- 1 avocado, cut in ½ and sliced
- 1 poblano pepper
- ¼ bunch of cilantro, chopped
- 2 cups wheat berries
- 2 cups cauliflower florets, chopped small
- 1 cup heirloom cherry or grape tomatoes
- ½ cup radicchio, shredded
- salt, to taste
Ingredients: Salsa Verde
- 2 cans La Preferida Green Tomatillos (11 oz.)
- 1 chile serrano
- 1 garlic clove
- ¼ bunch of cilantro
- ¼ onion
In a pot, cover wheat berries with 5 cups of water and bring to a simmer. Check for doneness after 30 minutes (can take up to 1 hour). When cooked, drain and rinse under cool water. Set aside in refrigerator.
To prepare the salsa verde, blend green tomatillos, serrano pepper, cilantro, onion, and garlic until smooth.
Cut poblano pepper in half, lengthwise, and roast over a flame using heat-resistant tongs. Allow to cool and dice.
Cut tomatoes in half and set aside.
In a bowl, combine cilantro, celery, onion, radicchio, and cauliflower. Fold in wheat berries, salsa verde, lime juice, and salt to taste — mix well. Add tomatoes and avocado slices last.
Tip from the Chef
If time permits, bring wheat berries to a boil, turn off heat and cover for one hour. This will make them soft and reduce the cooking time.