Sweet And Spicy Avocado And Carrot Salad

Recipe courtesy of Kamut



1 cup KAMUT® wheat berries

4-5 large carrots

1 tablespoon extra virgin olive oil

1/2-1 teaspoon chipotle powder

1 avocado

1/4 cup sunflower seeds

1 tablespoon freshly chopped cilantro for topping

Salt and pepper to taste


1 tablespoon fresh squeezed lime juice

1 tablespoon extra virgin olive oil

1 tablespoon honey


1. Soak the KAMUT® wheat berries overnight in 3 cups of water, drain, put into a saucepan and cover with water (at least 2” higher than the KAMUT® wheat berries).

2. Bring water to a boil, reduce to a low heat and simmer for 20-30 minutes. The KAMUT® wheat berries should be tender but still slightly chewy. Drain and cool.

3. Preheat the oven to 375 degrees, Peel the carrots into 1/2 inch slices and toss with tablespoon of oil oil and 1/2 teaspoon of chipotle powder. Put into a shallow roasting pan and roast until carrots are tender, roughly 25-30 munutes. Allow to cool. 

4. Remove avocado from skin and dice into 1/2 inch pieces.

5. Toss together the KAMUT® wheat berries, roasted carrots, avocado and sunflower seeds and season with salt and pepper. Whisk together the lime juice, olive oil and honey. Drizzle over the salad and lightly toss. Top with the chopped cilantro.

Makes 4-6 servings.

Published by WholeFoods Magazine Online, 8/5/2015