Summer Barley Salad
Calories 344 (39% from fat)
Fat 15 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 782 mg.
Carb 41 gram
Fiber 12 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 14 gram
Ingredients
1 1/4 cups water
1/8 tsp. salt
1/2 cup pearled barley (dry)
2/3 cup shelled edamame
2 Tbsp. low sodium soy sauce
1 Tbsp. apple cider vinegar
1 1/2 Tbsp. lemon juice
1 tsp. lemon zest, grated
1 tsp. fresh ginger, grated OR ginger paste
1 cup avocado, diced
2 cups baby spinach, divided
You have to plan this a little in advance, but the end result is a deliciously filling, savory summer salad. The fat is a little higher than we usually post, but it’s a healthy fat from the avocado.
This recipe is easy to double if you’re serving more people.
1. Bring the water and salt to a boil in a medium non-stick sauce pan on medium-high heat. Then add the pearled barley and reduce heat to low.
2. Simmer for 40-45 minutes, stirring occasionally, until grains are tender but still chewy. When done, put barley in a bowl, cover and refrigerate for 5-6 hours until chilled.
3. Once barley is chilled, remove from refrigerator and stir in the edamame. Then mix in the next five ingredients, soy sauce, apple cider vinegar, lemon juice, lemon zest and ginger.
4. Dice up the avocado and stir it into the pearled barley.
5. Put half a cup of baby spinach on the bottom of one bowl and half a cup on the bottom of a second bowl. Mix the remaining cup of spinach in with the pearled barley. Then divide the pearled barley with spinach between the two bowls and serve.
Yield: 2 Servings
