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Mango, Wheat Berry, and Arugula Salad with Creamy Cilantro Lime Dressing


This spring salad has the perfect balance of chewy wheat berries, spicy arugula, sweet mango, and creamy cilantro lime dressing.


Units Scale

For the wheat berries:

  • 3/4 cup soft wheat berries
  • 2 cups water

For the dressing:

  • 1/2 cup cilantro, stems removed
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice (from one medium lime)
  • 2 tbsp water
  • 1 tbsp pure maple syrup
  • 2 tbsp hemp seeds
  • 1/2 tsp salt
  • freshly ground black pepper

For the salad:

  • 5oz baby arugula
  • 2 mangoes, diced
  • 3/4 cup chopped green onions
  • 1 avocado, diced
  • Hemp seeds, for garnish


  1. Place wheatberries and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, covered, for thirty minutes (or until wheat berries are chewy and tender). Drain excess water.
  2. Place all dressing ingredients in a blender and blend until completely smooth.
  3. Place arugula, cooked wheat berries, mango, green onion, and avocado in a large bowl. Pour dressing over top and toss well to combine. Garnish with hemp seeds.