Barley Tuna and Vegetable Salad.
Let’s usher in Spring with a bright, nutritious, protein enriched grain salad! My Barley Tuna and Vegetable Salad combines healthy barley, sustainably caught tuna, crispy organic vegetables and the brightness of fresh organic lemon to welcome in warmer days ahead! Aromatic herbs like dill, mint, parsley and a handful of shredded parmesan cheese not up the flavor of this healthy entrée or side dish! Note: If you prefer a vegan version, just omit the tuna and cheese and adjust seasonings for an equally delicious vegan entrée or side!
1 cup+ organic pearled barley
3+ cups of well salted water
Bring the barley to a boil, then simmer for 35 minutes, drain, set aside, let cool
3+ cups assorted chopped organic vegetables, such as
Grape tomatoes
Celery
Red bell pepper
Cucumber
Sugar sap peas
Radishes
1 drained can skipjack tuna
1/2 cup shredded parmesan cheese
1/2 cut crispy dried shallots
3/4 cups chopped fresh organic parsley
1 teaspoon dried dill leaves
1 teaspoon dried mint( you can empty a mint tea bag)
Zest and juice of 1 organic lemon
Salt and pepper to taste
1/2 cup extra virgin olive oil
1 avocado, sliced in wedges for garnish
In a large mixing bowl, combine the chopped vegetables, tuna, cheese, shallots and herbs
Add in the cooled barley
Season with salt and pepper, lemon zest and juice
Gently mix in the olive oil
Transfer to a serving bowl and top with the avocado slices
Enjoy my Barley Tuna and Vegetable Salad with a light dry wine or craft beer! This is a great salad to bring to a gathering or potluck! Happy Spring!
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