1. Prep: cook and cool whole grain of choice up to a few days ahead of time. This is a good way to use up leftovers as well. In a rush, bulgur wheat (cooked, cracked, dehydrated wheat berries) cook the quickest. Chop/slice/dice veggies ahead of time to make assembly quick and easy.
2. Assemble: Combine all ingredients in a medium bowl. Taste and adjust salt, pepper, and acidity accordingly.
3. Spoon whole grain summer salad into large washed leaves of lettuce. Top with crumbled feta cheese. Eat like a taco.
2 cups cooked whole grains (such as kamut, wheat berries, bulgur wheat, quinoa, brown rice, millet)
2 cups raw summer vegetables (any combination of: chopped tomato and cucumber, shredded carrot, finely diced summer squash, thinly sliced or chopped sweet onion*, diced bell peppers, sweet corn)
2 tablespoons chopped fresh herbs (like basil, parsley, dill, mint and/or cilantro)
1 ripe avocado, cut into 1/2 inch chunks
2 tablespoons lemon or lime juice (or apple cider vinegar)
1 tablespoon olive oil
1 teaspoon honey
salt and pepper to taste
several leaves of lettuce