Monday, July 26, 2010

Spinach and Barley Salad

This is my favorite salad so far this summer. I want to come up with a new name for it. Something in reference to the green of the salad. I'm not sure what to call it yet.

This came together quite quickly (aside from cooking the barley). The best part was that it was still good the next day, I just served it up on a fresh bed of spinach. Or maybe the best part was the unanticipated crunch of walnuts. No, no, the smooth avocado.

Eh. It was all awesome.

Spinach and Barley Salad

Source: Cate's World Kitchen
Yield: 6 servings

4 cups water
1 1/2 cups pearled barley

1 medium zucchini, diced
4 cups (or more) spinach leaves, torn into bite-sized pieces
1/4 cup chopped walnuts
1 avocado, cubed
1/4 red onion, thinly sliced
1/4 cup thinly sliced green onions

2 cloves garlic
1 tsp salt
juice of 2 lemons
1/4 cup olive oil
1/4 cup chopped cilantro
salt and pepper

Bring the water to a boil and add the barley. Simmer until tender, 30-40 minutes, then drain the excess water. Let cool.

Combine the diced zucchini, spinach, walnuts, avocado, red onion, and green onion in a large bowl. Add the barley and mix well.

To make the dressing, mash the garlic and salt with a mortar and pestle to make a smooth paste. Transfer to a blender and add the lemon juice, cilantro, olive oil, and a pinch or two of salt and pepper. Blend until smooth, then add as much as desired to the salad, tossing to mix.

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