Barley mango salad with avocado yogurt dressing

This barley mango salad is a hearty yet refreshing and spring-like meal. 

I’m wishing winter away with this salad. Seriously, I’ve had enough. As if the 3 feet of piled up snow outside weren’t bad enough, I had to shovel that much off our front walkway just so our new couch could be delivered today because there’s no way it’d fit through the garage door, a feat probably worse than 90% of my CrossFit workouts.

I feel this way every February (hello, SAD), but there’s just all these feelings of anger, annoyance, frustration and depression rumbling deep down inside of me. Sometimes they boil to the surface and scream “GET ME THE EFF OUT OF THIS WEATHER!”

Barley mango salad

This has been one of those weeks. And since hopping on a flight or getting on a cruise to somewhere warm isn’t possible right now (although believe me, I’ve looked) I’m trying to combat it with food.

Barley Mango Salad with Avocado Dressing

Spring-like sprouts, mango and the bright cilantro in this salad do a pretty damn good job of  getting me out of my funk but seriously snow, you can stop now.

Barley Mango Salad with Avocado Yogurt Dressing

Barley Mango Salad with Avocado Yogurt Dressing

Yield: 4-6 servings
Prep Time: 25 minutes
Total Time: 25 minutes

This barley mango salad is a hearty yet refreshing and spring-like meal.


For the Salad

  • 1 cup uncooked barley
  • zest of 1 lemon
  • 1 head of watercress, roughly chopped
  • 1/2 cup alfafa sprouts
  • 3 tablespoons pepitas
  • 1/2 cup walnuts, toasted and chopped
  • 1 mango, chopped
  • 1/4 cup cilantro, chopped

For the Dressing

  • 1 rip avocado
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 a lemon
  • 1/3 cup cilantro
  • salt & pepper


  1. Place barley in a small sauce pot, fill with 2 cups of water and bring to a boil. Once boiling, reduce to a simmer and cook covered for about 25 minutes until the water is absorbed. Stir and set aside to cool.
  2. Combine all the ingredients for the dressing in a food processor, process until smooth and set aside.
  3. Transfer the cooled barley to a large bowl, add the remaining salad ingredients and toss to combine.
  4. Add the dressing to the salad, stir gently to combine, season with more salt & pepper if needed and serve.


Adding cooked shredded chicken to this salad makes a great meal! Slightly adapted from The Kitchn.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  1. Tina Muir

    Could not agree more!!!! I am so sick of it! Running 75 miles a week in this weather is killing me! Although I know it will make things so much easier when it does eventually loosen its grip!

    I think I may try your make winter go away trick and make this salad! Love mango, and love barely! Sounds perfect! Stay warm :)


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    I’m brand new to running a blog but I do write in my journal on a daily basis.

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    Please let me know if you have any kind of suggestions or tips for new aspiring bloggers.
    Appreciate it!


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