Here is a salad for today's lunch. I have fresh yellow beans, a golden zucchini, sun gold tomatoes and a pretty little brown colored sweet bell pepper from the farmer's market. Also, I have some avocados and sherry vinegar. I think I'll put some feta on top to add some creaminess and saltiness. We will enjoy eating this out on the porch. It is September 1st and the weather in Cincinnati is gorgeous, 67°F at noon! I'm wearing a sweater!
Combine
3/4 c wheatberries 3/4 c water
in steam oven tray and steam for 25 minutes.
Trim and break
2 handfuls of yellow beans
Place in steam tray and steam for 14 minutes
Slice into small pieces
1 small bright golden zucchini squash 1 sweet brown bell pepper
Steam for 3 minutes.
Peel and slice
2 avocados
Cut in half
30 sungold tomatoes
While steamed ingredients cool, blend together a vinaigrette of:
3 T olive oil 1 T sherry vinegar salt & pepper to taste
Toss each set of ingredients in a small amount of the vinaigrette.
Then toss it all together.
Add feta or mozzarella pearls if desired.
Serve at room temperature.
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