I love, love, love summer salads; right up there with sauvignon blanc and barbecue, but green gets a little old. My favorite salads are grain-based–wild rice, bulger, quinoa, and in this case, barley. Whole grains, plus a modge-podge of fruits and vegetables, fresh herbs, homemade dressing and you have got yourself the perfect one-dish meal!
Barley is really filling, a great source of fiber and selenium, and can be dressed up in so may ways. So toss this heart healthy, immune strengthening, waistline slimming grain into your menu this week!
Citrus Barley Salad
1 cups barley
1 cup vegetable broth
1 1/2 cups water
1 peach
1 avocado
1/3 c pistachios
1/4 c olive oil
1 lemon, juiced
1 T fresh chopped thyme
salt & pepper
*makes 6 servings
Cook barley until al dente, about 45 minutes. Chop avocado, peach, pistachios and toss with cooled barley. Separately, mix olive oil, lemon juice, thyme, salt and pepper. Whisk, pour and toss with salad. Voila! We often enjoy this as a lunch over a bed of mixed greens (for Grant spinach, for me arugula).
Calories: 300 Protein: 7g Carbs: 31 (8g fiber), Fat: 18g (only 2g saturated) Sodium: 212 mg
I never use barley, I need to get some to add into the grain rotation! This salad sounds great – love the peach and avocado combination.