I am absolutely delighted with this salad! It is layered with flavor, relatively easy to throw together, and full of nutritious ingredients. We have Bon Appetite magazine to thank for this one.
- 1 1/2 cups grains, freekeh is suggested but I used (and recommend) spelt, other substitutes include farro or wheat berries, cooked according to packaging (the cooking of these grains can take awhile, so plan ahead), cooled to room temperature
- 1/3 cup raw pumpkin seeds (pepitas), toasted
- 1/3 cup raw sunflower seeds, toasted [Note: I didn’t have any sunflower seeds on hand, so I just doubled the pumpkin seeds and loved the result, plus pumpkin seeds are a good source of zinc.]
- 1 tsp lime zest (roughly one lime)
- 3 Tbsp lime juice (roughly two limes)
- 2 Tbsp vegetable oil
- 2 tsp fish sauce (it’s smelly, but tasty)
- 1/2 small red onion, finely chopped
- 4 scallions, thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- salt and pepper to taste
- Cook grains and set aside to cool.
- Toast seeds in a small, dry skillet over medium heat for about 5 minutes.
- Whisk together in a large bowl the lime zest, lime juice, oil, and fish sauce.
- Add everything else to the bowl and mix. Season generously with salt and pepper.