Summer Salads

The Kitchn knows just what I'm craving.  Light and healthy, not just rabbit food salads for summer.
I cannot WAIT to try the lemony, goat cheese, asparagusy one!

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
serves 6
8 ounces uncooked spelt or farro
3 cups water
8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend
1 3/4 cups water
1 pound asparagus
Olive oil
1 cup sliced toasted almonds
4 ounces soft goat cheese, chilled and crumbled
2 Meyer lemons, zested and juiced
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.