Avocado and Apricot Rye Berry Salad

Author Notes

I have just discovered rye berries and am loving their chewy texture and nutty flavor. Adding creamy avocados and fresh apricots to them is quite delicious. Maple syrup brings a hint of sweetness, pistachios add a bit of crunch and mint and lime brighten it up. This makes a lovely light lunch or side dish for a barbecue. You could even add a dollop of yogurt for breakfast! —BlueKaleRoad

Test Kitchen Notes

If you've ever eaten cracker jack, you know the thrill of encountering those delicious peanuts in the sea of popcorn filler. This beautiful salad is so packed with those (figurative) peanuts that eating it is a real joy. You will thrill at each bite of avocado and apricot, morsels which are further enlivened by hits of mint, pistachio, and a truly fantastic maple-lime dressing. But the rye berry-filler is fun too -- nutty and pleasantly chewy grains that reminded me of a cross between barley and farro -- and they're so cheap! One important note is that my rye berries took almost an hour to cook, more than double what the recipe says. Thanks to BlueKaleRoad for a new mainstay in my summer salad repertoire! —arielleclementine