Barley Salad with Creamy Lemon Dressing
SERVES:
2
2
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes
5 minutes
COOK TIME:
Ingredients
- 1 cup mixed salad leaves torn
- ½ Lebanese cucumber chopped
- 150 g cherry tomatoes halved
- ¼ red (Spanish) onion finely chopped
- 1 cup pearl barley cooked
- 180 g salmon fillet cooked or chicken, chopped
- ½ avocado chopped
- 2 tbsp fresh flat-leaf parsley finely chopped
Dressing
- ¼ cup reduced fat greek yoghurt
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
Method
- In a small bowl or jar, add Greek yoghurt, lemon juice and Dijon mustard. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently.
- Drizzle over dressing and mix well to coat allthe salad ingredients.
Notes
Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 367kcal | Carbohydrates: 31g | Protein: 34g | Fat: 8.6g | Saturated Fat: 2.1g | Sodium: 155mg | Potassium: 1298mg | Fiber: 12g