
Author Notes:
A tabbouleh like salad bolstered with baby kale for a nice lunch.
Serves: 2 for lunch or 4 as a side
Ingredients
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1
cup pearl barley
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2
packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
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Juice of one large lemon
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3
tablespoons extra virgin olive oil
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2
tablespoons fresh minced dill
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3
tablespoons fresh mint leaves, thinly sliced
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1
medium tomato, seeded, cored and diced 1/4 inch
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1/3
English cucumber cut in 1/4 inch dice
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2
medium green onions, thinly sliced
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1/2
cup chopped flat leaf parsley
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1
teaspoon salt
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1/4
teaspoon black pepper
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Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
In This Recipe
Directions
- Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
- Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Fresh Herbs
More Great Recipes:
Salad|Barley|Grains|Kale|Lemon Juice|Vegetable|Make Ahead|Fall|Spring|Summer|Vegan|Vegetarian
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