Berry and Barley Spinach Salad Recipe


Rebecca Clyde MS, RDN, CD

Whole grains aren't just for warm, savory dishes! Chewy barley lends tasty texture, fiber, vitamins and minerals to this refreshing salad. Use summer's fresh berry crop or frozen berries all year round.


2 cups cooked and cooled barley
1 tablespoon olive oil
Juice and zest of 1 lime
5 ounces (4 cups) fresh baby spinach
¼ cup red onion, finely chopped
2 tablespoons fresh basil, chopped
1 avocado, diced
2 cups fresh or defrosted berries (strawberries, raspberries, blueberries or blackberries)
Optional: Salt and pepper, to taste


Before you begin: Wash your hands.

  1. In a large bowl, gently mix together barley, olive oil, lime juice and zest, spinach, red onion, fresh basil, salt and pepper.
  2. Gently fold in avocado and berries.
  3. Serve salad immediately or chill and serve within 2 hours.

Nutrition Information

Serving size: ½ cup
Serves 10

Calories: 106; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 14mg; Carbohydrates: 16g; Fiber: 4g; Sugars: 4g; Protein: 2g; Potassium: 243mg; Phosphorus: 40mg