Wheatberry & Zucchini Salad with Avocado Dressing
Summer is my favorite cooking season. The produce is abundant, local, and fresh. It is hot enough that a lot of time I don’t even have to turn on the stove, just chop up vegetables and enjoy. The only problem is that my children don’t always see eye to eye with me on this philosophy. They still want their heavier winter meals and are not all that interested in fresh summer vegetables tossed in with their standby carrot sticks. This is when I turn to Hidden Valley Ranch for a little help. One of their newest flavors, Hidden Valley® Original Ranch® Avocado Dressing, is just what I need to create a meal that the whole family loves.
We’ve always loved Hidden Valley dressings and frequently use them as vegetable dips. But in this case their tangy, light Avocado Ranch dressing assisted me in a whole new way. Since my children like wheatberries I cooked some up, added fresh chopped zucchini, and tossed the whole thing with the dressing. It made for a very simple, yet flavorful salad. And my children were thrilled because it mimicked the heavier meal they were craving and made the zucchini much more flavorful and interesting. I was equally as happy because it meant success in getting them to try new vegetables without having to try anything tricky or unhealthy.
Now that all of the fresh produce is coming into markets in the northeast I encourage you to pick up some old favorites and new flavors to try with your kids. If they are uninterested in eating them raw, try some of the newest Hidden Valley® Original Ranch® dressing flavors to help you along. You’ll be amazed at what a simple dollop will do to liven up their plates and their palates!
I shared my great assist to get my kids eating more veggies, and now Hidden Valley wants to hear yours! Today through July 5, Tweet a short story about a person, product or tip that is your Great Assist along with the hashtags #GreatAssist and #sweeps for a chance to win Hidden Valley and Clorox prize packs. See here for the official rules, and good luck!
(Disclosure: This post is sponsored by Hidden Valley. The recipes and opinions expressed are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
Ingredients
- 1 ½ cups wheatberries
- 1 large zucchini, rinsed and chopped into bite-size cubes
- 1 tablespoon Hidden Valley Avocado Ranch Dressing
Instructions
- 1. Pour the wheatberries into a saucepan and cover with 3-inches of water. Bring to a simmer and cook for 45 minutes, until tender and chewy. Drain well.
- 2. Add the wheatberries to a bowl and toss in the zucchini. Drizzle with the dressing, toss, and serve.
