I live for salads…
If I could eat salads for lunch and dinner every day, I would be one happy girl. Most days I do, but then I start to feel guilty that I am only feeding my husband lettuce and feel as though he does not always love my rabbit eating tendencies that a “force” upon him. He puts up with it though, what a guy!
I always try to pack my salads with as much goodness as possible; good taste and texture, protein, healthy fats, healthy carbs that are high in fiber and a pinch of sweetness. To me, salad is the perfect meal. I love how I can customize salads with what I have on hand and they leave me feeling satisfied and good about what I fuel my body with.
Some of my favorite salads are made with leftovers from my fridge, such as veggie chili piled on to a mountain of greens or my top fav, roasted vegetables on a bed of greens, topped with a fried egg, perfection!
Today’s recipe features everything I long for in a salad:
- Crunch (texture) from the hemp seeds, which are also high in protein and Omega’s
- Healthy fats from the avocado, which also add a nice creamy richness
- Sweetness from the dried cranberries
- High fiber content from the barley
Barley, Cranberry and Hemp Seed Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: salad vegetarian barley fall winter
Ingredients (4 servings)
- 1 cup barley
- 1 large carrot, peeled and grated
- 1 avocado, diced
- 1/2 bunch kale, thinly sliced
- 1/4 hemp seeds
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup flat leaf parsley, chopped (or cilantro, or both)
- 2 Tbsp oil
- 2 Tbsp lemon juice
- 1/2 tsp tamari
- 1/2 tsp honey
- Fresh ground pepper and salt to taste
Bring 2 cups of water and barley to a boil, let simmer, covered, until water has been absorbed, about 35 minutes. Remove saucepan of barley from heat and let stand for 5 minutes; fluff with a fork.
Meanwhile, whisk together oil, lemon juice, tamari and honey in a small bowl, season with salt and pepper.
In a large bowl, stir together barley, kale, carrot, avocado, hemp seeds, cranberries, pumpkin seeds and parsley. Pour dressing over barley mixture and combine. Refrigerate for 30 mins, or overnight, to let flavors develop.
*Note: If making ahead, add avocado when ready to serve so that it maintains its nice bright green colour.