Kamut, Kale, Tomato, and Avocado Salad

Name: Kamut, Kale, Tomato, and Avocado Salad
Yield: Makes 6 cups (1.5 l)
Ingredients: 1½ cups (375 ml) cooked Kamut or spelt berries; 1 cup (250 ml) diced cucumber; 1½ cups (375 ml) cooked or canned kidney beans, drained and rinsed; 1 avocado, diced or sliced; 2 teaspoons (10 ml) tamari; 2 cloves garlic, crushed; 3 tablespoons (45 ml) lemon juice; 3 tablespoons (45 ml) chopped fresh basil or dill, or 1 cup (250 ml) chopped fresh parsley, lightly packed; 1 cup (250 ml) halved cherry tomatoes, or 1 tomato, diced; 3 tablespoons (45 ml) balsamic vinegar; 2 cups (500 ml) stemmed and finely chopped kale, packed

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Kamut is an ancient grain that’s closely related to wheat. It has a sweet taste and a soft, chewy texture that works well in this nutritious full-meal salad. Some people with a sensitivity to common wheat find that they can tolerate Kamut and spelt (which also works well in this recipe). For people who need to avoid gluten entirely, wild rice makes an excellent stand-in for the Kamut.

Ingredients

Vegan

Ingredients

Method