Raw Sprouted Cucumber Salad
Last night I had the pleasure of attending the “Big Olive Oil Night” at Cafe Levain in Minneapolis. It was a fun and educational evening, sponsored by California Olive Ranch. We learned that there are areas in California that are great spots to grow olives! I was amazed at how much olive growing was like wine. They even prune their trees to resemble the vine pruning.
I have to admit, I was impressed with not only the freshness of the oil but also the taste. It was amazing. I left with a complimentary bottle of the Arbosana. All of the oils are cold pressed and never see heat over 87 degrees so great for a raw food recipe. Wanting to experiment with this beautiful, fresh olive oil, I started throwing some ingredients together. What I ended up with is a perfect summer salad, hearty enough for lunch or dinner. The use of sprouted wheat berries adds a beautiful flavor, crunch and tons of nutrients!
Wheat berries are very simple to sprout. I always use hard winter wheat when sprouting. Simply soak the berries overnight, then rinse two to three times a day until they sprout, which can happen in just a day and a half. 1 cup of wheat berries will yield 2 cups of sprouted wheat. For this recipe, I started by sprouting one and a half cups and had the perfect amount.
I used the olive oil in a beautiful lime basil vinaigrette. Made with honey as a sweetener, if you don’t use honey, you can substitute agave or another sweetener. I think this recipe will become one of your raw food recipe staples.
Cucumber Watermelon Wheat Berry Salad with Lime Basil Vinaigrette
SERVES 4
Cucumber Watermelon Wheat Berry Salad
- 2 cups diced cucumber
- 2 cups diced watermelon
- 1/2 cup scallions, thinly sliced
- 3 cups sprouted wheat berries
- Toss all ingredients together in a bowl. Set aside.
Lime Basil Vinaigrette
- 2 limes, juice from
- 1/3 cup olive oil, cold pressed
- 1 1/2 tablespoons raw honey
- 2 tablespoons chopped basil
- Himalayan salt and pepper to taste
- Whisk all ingredients except basil, salt and pepper together until thick.
- Stir in basil. Salt and pepper to taste.
- Pour over salad ingredients and toss.
Jen at The Wholehearted Life wrote on July 12, 2011
This was a huge hit with the family last night….so simple to put together and it really couldn’t taste much “fresher”. Thanks again for sharing!
Laura-Jane the Rawtarian wrote on July 10, 2011
Hooray for complimentary bottles of, well, anything! Love the concept of the Lime Basil Vinaigrette. Can’t wait to try it.
Libbi wrote on July 8, 2011
Thanks for both another incredible recipe and the great information about the olive oil!!
Jen wrote on July 8, 2011
Nom! I can’t wait to try this salad….love the addition of the wheatberries and I have some just waiting to be used in the fridge! I didn’t get a chance to chat with you the other night but I’m sure there will be more events in the future!
Charissa wrote on July 8, 2011
I don’t know if I’ve ever been to your site before and it’s beautiful!
I’m trying to get more and more raw foods into my little self…so your site is inspiring! Love summer salads!
Beth wrote on July 8, 2011
yay! Just put a wheat sprout salad on my site two days ago. Karen Knowler once sent out a recipe for cinnamon and raisin essene bread too (1 cup sprouts, 1/3 cup raisins, 1-2t cinnamon: Blitz) It is yummy as a cereal, never mind dehydrated bread! Hooray for wheatsprouts!
Debra wrote on July 7, 2011
Looking forward to trying this recipe. Always love a new summer salad with fresh ingredients. Thanks for sharing your evening out learning about the different areas in California that are great spots to grow olives!!!
Thanks for doing what you do best!!!
Is there red wheat also?
Derek wrote on July 7, 2011
Can’t wait to try it!
Stephanie Meyer wrote on July 7, 2011
Yummy! Great idea. That oil rocks, mmm.