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Chewy cracked wheat goodness, fresh veggies and a bright, citrusy dressing make this crisp and hearty vegan salad perfect in a pita pocket or with a bit of baguette.
Pour vegetable broth into medium saucepan and bring to a boil uncovered. Add cracked wheat and stir. Reduce heat to low, cover saucepan and simmer for 10 minutes or until all liquid is absorbed.
Spread cracked wheat onto a platter to cool slightly. Cover loosely with foil and place in fridge to chill for 4 hours or overnight.
Once cracked wheat is chilled, transfer to a medium bowl and stir to fluff. Add tomatoes, cucumber, onion, basil and avocado. Season with salt and pepper to taste.
Mix citrus dressing thoroughly to blend, then pour onto salad. Toss gently and serve.