Barley Mango Salad with Avocado Yogurt Dressing

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

Barley Mango Salad with Avocado Yogurt Dressing

For the salad

  • 1 cup uncooked barley
  • zest of 1 lemon
  • 1 head of watercress (roughly chopped)
  • ½ cup alfafa sprouts
  • 3 tablespoons pepitas
  • ½ cup walnuts (toasted and chopped)
  • 1 mango (chopped)
  • ¼ cup cilantro (chopped)

For the dressing

  • 1 rip avocado
  • ¼ cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • juice of ½ a lemon
  • ⅓ 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.

Adapted from Running To The Kitchen