When it’s warm out like it has often been of late, salads are the go-to meal for us. If it’s the lunchtime meal, we opt for the traditional lettuce & veggie salad. When it’s a dinnertime meal, we gravitate towards more of a grain bowl type salad.
One of the grain bowl types we have enjoyed recently uses barley as the base and incorporates a mix of fruits and vegetables. Blueberries, mangoes, kale, and red onion make for a bright and colorful rainbow of deliciousness in this salad. The addition of toasted sliced almonds provides a nice crunch to the dish.
All of the individual flavor components are melded together and enhanced by a mint & lime vinaigrette. The sweetness of Summer fruits, the bite of pungent vegetables, and the heartiness of barley make for a beautifully balanced grain bowl meal. It is both visually and gastronomically pleasing!
Blueberry & Mango Barley Salad with Mint Lime Vinaigrette
Blueberry & Mango Barley Salad with Mint Lime Vinaigrette (adapted from blueberry.org) Total Time Required: 1-1/4 hour, Prep Time: 15 minutes, Cooking Time: 45 minutes, Chilling Time: 15 minutes, Makes: 6 – 8 servings
Ingredients:
- 1 cup uncooked barley
- 2 tablespoons olive oil
- 2 cups baby kale
- 1 fresh mango, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped red onion
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh mint leaves
- 2 cups (1 pint) fresh blueberries, washed & drained
Directions:
Cook the barley according to the package directions. Let it cool in the fridge for at least 15 minutes.
Cook the barley.
Meanwhile, in a large serving bowl combine the olive oil, vinegar, lime juice, lime zest, sugar, salt, and pepper until blended. Stir in the chopped mint.
Mix together the ingredients for the dressing . . .
. . . adding the mint last.
Add the cooked & cooled barley, blueberries, baby kale, mango, almonds, and red onion to the serving bowl.
Add the barley, blueberries, baby kale, mango, almonds, and red onion to the serving bowl.
Toss everything together until it is all evenly coated with the dressing.
Toss the ingredients together.
Serve at room temperature or chilled.
Serve either chilled or at room temperature.
So much goodness in this bright and delicious meal! ~Linda
Blueberry & Mango Barley Salad with Mint Lime Vinaigrette (adapted from blueberry.org) Total Time Required: 1-1/4 hour, Prep Time: 15 minutes, Cooking Time: 45 minutes, Chilling Time: 15 minutes, Makes: 6 – 8 servings
Ingredients:
- 1 cup uncooked barley
- 2 tablespoons olive oil
- 2 cups baby kale
- 1 fresh mango, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped red onion
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh mint leaves
- 2 cups fresh blueberries
Directions:
Cook the barley according to the package directions. Let it cool in the fridge for at least 15 minutes.
Meanwhile, in a large serving bowl combine the olive oil, vinegar, lime juice, lime zest, sugar, salt, and pepper until blended. Stir in the chopped mint.
Add the cooked & cooled barley, blueberries, baby kale, mango, almonds, and red onion to the serving bowl. Toss everything together until it is all evenly coated with the dressing. Serve at room temperature or chilled.