Summer Spelt Berry Salad

Summer Spelt Berry Salad

For the salad

  • 1.5 cups cooked spelt berries (or quinoa for gluten-free)
  • 2 cups shredded zucchini
  • 1 cup shredded cabbage, blanched or lightly steamed
  • 1.5 cups watermelon, cubed

For the dressing

  • 2 tbsp dijon mustard
  • 2 tbsp plain yogurt (dairy or non-dairy)
  • 1 tbsp olive oil
  • 1 tbsp honey or agave
  • juice and grated rind of 1/2 a lemon
  • a few tbsp water for thinning
  • salt and pepper


  1. Whisk dressing ingredients together to emulsify.
  2. Combine grains and vegetables in a large mixing bowl, add dressing and stir gently to combine.

Makes 3-4 servings. Stores for several days in the fridge.

Serve as a side dish or pair with greens, salmon and avocado for a light summer supper.

Leave a comment


  1. Looks really good – and healthy! Have some spelt in the pantry, so good one to try with summer fruites. Thanks for sharing the recipe.

  2. erica

     /  July 5, 2012

    Watermelon and cabbage you say? I’m not sure about those two hanging out together on my taste buds….


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