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
- 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.
Adapted from Running To The Kitchen
