For the dressing:
1 ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon sherry vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup Greek yogurt
For the salad:
1 1/2 cups raw einkorn
3/4 cup pepitas
1 cup sunflower sprouts or radish sprouts
3/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 ripe medium mangos, peeled and cut into 1/2-inch dice
1/2 teaspoon kosher salt
1/2 avocado, diced (optional)
Make the dressing:
In the bowl of a food processor (or blender) combine the avocado, olive oil, lemon juice, vinegar, salt and a few grinds of pepper. Process until smooth. Add the yogurt at the end and process until combined. Taste and season with additional salt and pepper if desired.
Cook the grains: In a medium saucepan over medium-high heat, bring 3 cups of water to a boil. Then add 1 1/2 cups einkorn and reduce heat to low. Simmer on low for 30-35 minutes, or until the grains have absorbed the water. Set aside to cool.
Meanwhile, preheat the oven to 350°F and toast the peptias until fragrant, about 5-7 minutes. Set aside to cool.
Assemble the salad: In your favorite large salad bowl, combine the cooked and cooled grains, 1/2 cup of toasted pepitas, 3/4 cups sprouts, cilantro, parsley, mango and salt. Fold in the avocado dressing and stir to combine. Top with remaining 1/4 cup toasted peptias and sprouts, as well as additional avocado if you'd like. Serve immediately. Store leftovers in an airtight container for up to 3 days.
Uploaded: Mar 22, 2014