Evergreen Barley Salad (Printable)
A vibrant barley and fresh herb dish bursting with crisp vegetables and zesty dressing.
# What You’ll Need:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Greens & Herbs
04 - 2 cups baby spinach, roughly chopped
05 - 1 cup arugula, chopped
06 - 1/2 cup fresh parsley, chopped
07 - 1/4 cup fresh dill, chopped
08 - 1/4 cup fresh chives, finely sliced
→ Vegetables
09 - 1 cup cucumber, diced
10 - 1/2 cup green peas, fresh or thawed frozen
11 - 1/4 cup green onions, thinly sliced
12 - 1 small avocado, diced
13 - 1/4 cup toasted pumpkin seeds
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons lemon juice plus zest of 1 lemon
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse pearl barley under cold water. Combine barley, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes until tender. Drain any excess liquid and allow barley to cool to room temperature.
02 - Place cooled barley in a large mixing bowl. Add baby spinach, arugula, fresh parsley, dill, and chives. Toss gently to distribute greens evenly throughout the grains.
03 - Fold in diced cucumber, green peas, sliced green onions, diced avocado, and toasted pumpkin seeds. Mix carefully to avoid crushing the avocado while ensuring even distribution.
04 - Whisk together extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar. Emulsify until thoroughly combined and slightly thickened.
05 - Pour dressing over the salad mixture. Toss gently using salad servers or a large spoon until all ingredients are evenly coated. Taste and adjust salt and pepper as needed.
06 - Serve immediately for the freshest texture, or refrigerate for up to 2 hours to allow flavors to meld together. Avoid longer storage as avocado may brown and greens may wilt.
# Expert Advice:
01 -
- The chewy, nutty barley makes every bite feel substantial without weighing you down
- Fresh herbs and lemon wake up the whole bowl, making bright flavors sing
- It keeps beautifully for lunch the next day, if it even lasts that long
02 -
- Barley keeps absorbing liquid even after cooking, so dress the salad just before serving if you're making it ahead
- Adding avocado too early can make the whole bowl look tired, so fold it in last
03 -
- Spread the cooked barley on a baking sheet to cool it quickly rather than letting it sit in a hot pot
- Use a vegetable peeler to shave thin ribbons of cucumber if you want it to feel more elegant