Barley, Radicchio and Nectarine Salad
Vibrant, healthy and incredibly delicious Barley Salad. This vegetarian salad is a great side dish and perfect for warm summer days. It’s sweet, bitter and a little tart, the most scrumptious blend of flavors.
Ingredients
- ⅔ cups pearl barley
- 2 cups chopped radicchio
- 2 medium nectarines, chopped
- 1 small red onion,* thinly sliced
- 1 small Hass avocado, peeled and chopped
- ¼ cup mint, finely chopped
- 2 Tbsp golden raisins
- Sea salt and pepper to taste
DRESSING
- 2 Tbsp olive oil
- 2 Tbsp orange juice
- 1 Tbsp + 1 tsp balsamic vinegar
- 2 tsp apple cider vinegar
- 2 tsp coconut nectar or maple syrup
- 2 tsp finely grated ginger
Instructions
- First, cook the barley. Rinse well, add barley to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 20 - 25 minutes; until tender. Drain and rinse with cold water.
- While the barley is cooking prep the rest of the ingredients.
- Add all the dressing ingredients to a small bowl and whisk until combined. Set aside.
- Add the cooked barley, radicchio, nectarines, onion, avocado, mint and raisins to a big bowl. Add the dressing, sea salt and pepper to taste, and gently toss to combine.
- Enjoy this vibrant salad!
- If you are making this salad ahead of time, keep the dressing in a different container until you are ready to eat it, or it will get soggy.
Notes
* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.