Raw Sprouted Cucumber Salad

by Susan on July 7, 2011

Last night I had the pleasure of attending the “Big Olive Oil Night” at Cafe Levain in Minneapolis. It was a fun and educational evening, sponsored by California Olive Ranch. We learned that there are areas in California that are great spots to grow olives! I was amazed at how much olive growing was like wine. They even prune their trees to resemble the vine pruning.

I have to admit, I was impressed with not only the freshness of the oil but also the taste. It was amazing. I left with a complimentary bottle of the Arbosana. All of the oils are cold pressed and never see heat over 87 degrees so great for a raw food recipe. Wanting to experiment with this beautiful, fresh olive oil, I started throwing some ingredients together. What I ended up with is a perfect summer salad, hearty enough for lunch or dinner. The use of sprouted wheat berries adds a beautiful flavor, crunch and tons of nutrients!

Wheat berries are very simple to sprout. I always use hard winter wheat when sprouting. Simply soak the berries overnight, then rinse two to three times a day until they sprout, which can happen in just a day and a half. 1 cup of wheat berries will yield 2 cups of sprouted wheat. For this recipe, I started by sprouting one and a half cups and had the perfect amount.

I used the olive oil in a beautiful lime basil vinaigrette. Made with honey as a sweetener, if you don’t use honey, you can substitute agave or another sweetener. I think this recipe will become one of your raw food recipe staples.

Cucumber Watermelon Wheat Berry Salad with Lime Basil Vinaigrette 

  • 2 cups diced cucumber
  • 2 cups diced watermelon
  • 1/2 cup scallions, thinly sliced
  • 3 cups sprouted wheat berries

1. Toss all ingredients together in a bowl. Set aside.

Lime Basil Vinaigrette

  • 2 limes, juice from
  • 1/3 cup olive oil, cold pressed
  • 1 1/2 tablespoons raw honey
  • 2 tablespoons chopped basil
  • Himalayan salt and pepper to taste

1. Whisk all ingredients except basil, salt and pepper together until thick.

2. Stir in basil. Salt and pepper to taste.

3. Pour over salad ingredients and toss.

Serves 4

Print Friendly

{ 12 comments… read them below or add one }

Stephanie Meyer July 7, 2011 at 3:52 pm

Yummy! Great idea. That oil rocks, mmm.


Derek July 7, 2011 at 4:09 pm

Can’t wait to try it!


Debra July 7, 2011 at 4:15 pm

Looking forward to trying this recipe. Always love a new summer salad with fresh ingredients. Thanks for sharing your evening out learning about the different areas in California that are great spots to grow olives!!!
Thanks for doing what you do best!!!
Is there red wheat also?


Beth July 8, 2011 at 8:29 am

yay! Just put a wheat sprout salad on my site two days ago. Karen Knowler once sent out a recipe for cinnamon and raisin essene bread too (1 cup sprouts, 1/3 cup raisins, 1-2t cinnamon: Blitz) It is yummy as a cereal, never mind dehydrated bread! Hooray for wheatsprouts!


Charissa July 8, 2011 at 12:09 pm

I don’t know if I’ve ever been to your site before and it’s beautiful!

I’m trying to get more and more raw foods into my little self…so your site is inspiring! Love summer salads!


Jen July 8, 2011 at 2:00 pm

Nom! I can’t wait to try this salad….love the addition of the wheatberries and I have some just waiting to be used in the fridge! I didn’t get a chance to chat with you the other night but I’m sure there will be more events in the future!


Libbi July 8, 2011 at 4:38 pm

Thanks for both another incredible recipe and the great information about the olive oil!!


Laura-Jane the Rawtarian July 10, 2011 at 12:08 pm

Hooray for complimentary bottles of, well, anything! Love the concept of the Lime Basil Vinaigrette. Can’t wait to try it.


Jen at The Wholehearted Life July 12, 2011 at 1:17 pm

This was a huge hit with the family last night….so simple to put together and it really couldn’t taste much “fresher”. Thanks again for sharing!


Martin June 5, 2012 at 5:09 pm

Hi, I have question. What about proper food combining, where is told to NOT combine melons with anything? Or you have never observed any problems with melon combinations? Thanks


Susan June 5, 2012 at 7:21 pm

Honestly, with raw, I haven’t had any problems. So, I just make recipes that I love and love to eat. Cheers!


Denise Walden January 23, 2013 at 10:26 am

Are these the same wheat berries that you use to grow wheat grass? I have several bags that I use for wheat grass, I did not know you could sprout and eat them? Thanks for the help….


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: