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Meatless Mondays: Summer Wheatberry Salad

In the summertime, I would rather be outside enjoying the weather than spending time in the kitchen. That’s why I love whipping up big batches of salads for my family that will last the whole week.

I also tend to eat lighter when it’s hot outside. But, let’s be honest–simple veggie salads can get old. When I’m looking for something hearty yet light, a wheatberry salad is always my go-to.

So what’s wheatberry? It’s basically the whole grain form of wheat that hasn’t gone through any processing. This nutty and chewy grain also keeps you full longer due to it’s high fiber content–always a plus!

Get the recipe here: 


  • 1 cup hard wheat berries
  • 2 cups asparagus, trimmed and chopped
  • 5-6 radishes, sliced thinly
  • 1 tsp. fresh lemon juice
  • 1 tbsp. white wine vinegar
  • 1 tbsp. dijon mustard
  • Salt and pepper, to taste


1. Rinse the wheat berries. Place in sauce pan with 3 cups of water. Simmer for 30-40 minutes or until soft.

2. Bring another pot to a boil and throw in the chopped asparagus. Once tender, blanch in cool water and set aside. Chop the fresh radishes in thin slices.

3. Whisk together the fresh lemon juice, dijon mustard, white wine vinegar, salt and pepper.

4. In a large salad bowl, mix the wheat berries, asparagus, and radishes. Top with walnuts and chopped herbs (optional). Add the dressing and voila! A perfect summer salad.

For other delicious wheatberry recipes, check out these links: 

Wheat Berry Salad With Red Fruit // Wheat Berry Salad With Tuscan Kale & Butternut Squash // Wheat Berry Salad With Raisins, Beets & Citrus Vinaigrette  

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