Lemon Barley Kale Power Salad
Ingredients
Salad
- 1/2 cup pearl barley uncooked (about 1 cup cooked)
- 4 cups kale loosely packed, stems removed and cut into ribbons
- 15 oz chickpeas drained and rinsed
- 1/3 cup feta cheese crumbled
- 1 avocado cubed
- 2 –3 tablespoons sunflower seeds
- 2 tablespoons red onion finely diced
Lemon Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons honey
- Salt to taste
Optional Protein
- Grilled salmon
- Grilled or roasted chicken
- Tofu or tempeh
Instructions
Cook the Barley
- Cook pearl barley according to package instructions. Drain and let cool slightly.
Massage the Kale
- Place kale in a large bowl. Sprinkle lightly with salt and massage with your hands for 30–60 seconds until softened and darker in color.
Make the Vinaigrette
- In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, lemon zest, honey, and a pinch of salt.
Assemble the Salad
- Add cooked barley, chickpeas, feta, sunflower seeds, and red onion to the kale. Pour vinaigrette over the salad and toss gently to combine.
Finish & Serve
- Top with avocado cubes and protein of choice just before serving.
Notes
Add avocado last to keep it from becoming mashed when tossing.
This salad keeps well in the refrigerator for up to 3 days (store avocado separately).
Swap barley for farro or quinoa if preferred.
Excellent as a base meal prep salad for lunches or light dinners.