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Kale, Radicchio & Pesto Salad with Spelt or Rye Berries

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This salad has everything you’d want on your plate: healthy fats, leafy greens and whole grain deliciousness.

Ingredients:

2 cups kale, massaged in lemon juice & olive oil
1 head radicchio lettuce, chopped
1/2 cup Organic Grains Spelt or Rye Berries, cooked
1/2 cup pesto
1/4 cup almonds, chopped
1 avocado
2 eggs, soft-boiled
Cracked pepper, to taste
Red pepper flakes, to taste

organic whole rye 3 pound product packaging

Directions:

  • Cook the spelt or Rye by combining 2 cups grain with 7 cups water in a large heavy gallon-sized saucepan. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for about 1 hour, stirring occasionally.
  • Drain any additional water. To serve hot, use immediately. Yield 4 ½ cups cooked spelt or rye.
  • While the spelt or rye cooks, rinse, and chop the kale into bite-sized pieces.
  • Massage kale in lemon juice and olive oil, until wilted.
  • Let kale rest in the fridge until you are ready to assemble the salad.
  • Rinse and chop the radicchio, avocado, and almonds; set aside.
  • Soft boil the eggs in boiling water for 6-7 minutes, immediately immersing them in an ice bath after they have cooked.
  • Remove the shells from the eggs, cut them in half, and set them aside.
  • Once all the elements have been cooked, assemble the salad.
  • Top with a healthy serving of pesto, cracked pepper, and red pepper flakes. Enjoy!

 

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