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.
- In a large bowl, gently mix together barley, olive oil, lime juice and zest, spinach, red onion, fresh basil, salt and pepper.
- Gently fold in avocado and berries.
- Serve salad immediately or chill and serve within 2 hours.
Serving size: ½ cup
Calories: 106; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 14mg; Carbohydrates: 16g; Fiber: 4g; Sugars: 4g; Protein: 2g; Potassium: 243mg; Phosphorus: 40mg
Tessa Nguyen, RD, LDN, is a chef and registered dietitian consultant in the food and nutrition industries. She shares culturally diverse recipes on her website, Tastenutritionconsulting.com and YouTube channel, Tessa’s Table.
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