1. Wash the dried wheatberries and soak them overnight in the water.
2. When ready to cook, add the dried herbs, 1 teaspoon salt, and the sundried tomatoes.
3. Water should cover the grains with about 1/2" on top.
4. Bring to the boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender.
5. Set aside to cool.
6. Drain off any extra liquid (save to use in soup stock).
7. Put cooked wheatberries in a bowl.
8. Chop the sundried tomato finely and add back to the wheatberries.
9. Add the olive oil, vinegar, crushed garlic, and salt. Mix thoroughly. (Up to this point, the salad can be prepared ahead and held in the refrigerator for 1-2 days).
10. Add the red pepper, onion, and tomato. Toss and add the fresh herbs.
11. Toss the avocado dice in the lemon juice.
12. Add to the salad and mix in gently.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.