Author Notes: A tabbouleh like salad bolstered with baby kale for a nice lunch. —inpatskitchen
Serves: 2 for lunch or 4 as a side
Ingredients
-
1
cup pearl barley
-
2
packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
-
Juice of one large lemon
-
3
tablespoons extra virgin olive oil
-
2
tablespoons fresh minced dill
-
3
tablespoons fresh mint leaves, thinly sliced
-
1
medium tomato, seeded, cored and diced 1/4 inch
-
1/3
English cucumber cut in 1/4 inch dice
-
2
medium green onions, thinly sliced
-
1/2
cup chopped flat leaf parsley
-
1
teaspoon salt
-
1/4
teaspoon black pepper
-
Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
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.