Healthy Wheat Berry and Shrimp Salad With Thai Vinaigrette
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3⁄4 cup wheat berries, picked over for small stones
- 6 ounces medium shrimp, peeled and deveined (about 12)
- 3 tablespoons fresh lime juice
- 1 1⁄2 tablespoons fish sauce
- 1 teaspoon packed dark brown sugar
- 1 medium seedless cucumber, peeled, halved and chopped
- 6 small radishes, thinly sliced
- 1⁄4 cup packed fresh basil leaf, chopped
- 2 tablespoons fresh mint leaves, chopped
directions
- 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 heat to medium-low, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
- Meanwhile, rinse out the cooking pot, fill halfway with water, and bring to a boil over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a colander set in the sink and refresh under cool water. Roughly chop the shrimp.
- To make the dressing, whisk the lime juice, fish sauce and brown sugar together in a small bowl until the sugar dissolves.
- 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.
- POINTS value per serving (1 1/4 cups): 3
- Yields 4 servings.
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Reviews
-
I've recently discovered wheat berries, and my family loves them so I prowl around frequently looking for different recipes. This was a winner; it has a great combination of flavors, it's really healthy and it's easy to make! I did do some tweaking, for starters I doubled the recipe to feed my family of four (two teenage boys). We had some leftover, but not much. To the dressing I added 2 Tablespoons of canola oil and at least that much honey (was out of brown sugar). Without these, I thought the dressing tasted thin and sharp but with them it was balanced and still low fat. And I used a pound of shrimp. Thanks, Kasha, great recipe.
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