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Barley Mango Salad with Avocado Yogurt Dressing

This barley mango salad is a hearty yet refreshing and spring-like meal.
Prep Time25 minutes
Total Time25 minutes
Course: Salads
Cuisine: American
Keyword: barley mango salad, barley salad
Servings: 6 servings
Author: Gina Matsoukas

Ingredients

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

Instructions

  • 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.
  • Combine all the ingredients for the dressing in a food processor, process until smooth and set aside.
  • Transfer the cooled barley to a large bowl, add the remaining salad ingredients and toss to combine.
  • Add the dressing to the salad, stir gently to combine, season with more salt & pepper if needed and serve.

Notes

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

Nutrition

Serving: 1SERVING | Calories: 536kcal | Carbohydrates: 70g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 131mg | Fiber: 15g | Sugar: 21g