From Elaine at The Seasoned Vegetable; adjustments made for Intervale Food Hub members
Mint Yogurt Dressing
- 1/2 ounce fresh mint leaves (about 1/2 cup packed)
- 1 cup plain yogurt
- 1/2 tablespoon honey
- 1/4 cup avocado oil
Blueberry Kamut Salad
- 5 ounces mixed greens
- 1 cup fresh blueberries
- 1 1/2 cups cooked kamut or other hearty grain (barley, quinoa, wheat berries, etc.)
- 1/4 cup sliced almonds
Finely chop mint leaves. Then, in a small bowl, whisk together mint, kefir, honey, avocado oil.
In a large bowl, combine mixed greens, blueberries, and cooked kamut. Toss with 1/2 cup of the mint yogurt dressing. Top with sliced almonds and serve immediately.