Barley, Pineapple and Jicama Salad with Avocado
- 1 cup barley
- 3 Tbsp. fresh lime juice
- ⅓ cup olive oil
- ½ tsp. ground cumin
- Salt, to taste
- Black pepper, to taste
- 6 cups arugula
- 1 jicama root, peeled and diced
- 2 cups fresh pineapple, diced
- 2 large avocados, diced
Directions1. Bring barley and 3 cups of water to a boil. Reduce heat to a simmer, cover and cook for 45-60 minutes, or until liquid is absorbed and barley is tender. 1. While barley is cooking, whisk together lime juice, olive oil, cumin, salt and pepper. 1. In a large bowl, toss arugula with half the dressing. 1. When barley is done cooking, drain off excess liquid. 1. Add cooked barley, jicama, pineapple and avocado to the arugula. Drizzle on the remaining dressing and toss gently to combine.
Calories 330, Total Fat 17g (Saturated 2.5g, Trans 0g), Cholesterol 0mg, Sodium 20mg, Total Carbohydrate 44g (Dietary Fiber 16g, Sugars 8g, Includes 0g Added Sugars), Protein 5g, Vitamin D 0%, Calcium 6%, Iron 10%, Potassium 15%. *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsMain Dish Summer Dairy Free Sodium Smart 10 Dollar Meal American Vegetarian Vegan Spring Side Dish Salad