Lemon Arugula Salad with Barley + Fennel
Servings: 2
Chewy barley, crisp shaved fennel, and toasty walnuts make it truly filling, while the lemon tarragon dressing melds every bite into addictive territory. Ready in 20 minutes with grocery-store ingredients transformed.
Ingredients
- ¼ cup barley uncooked
- ½ fennel bulb thinly sliced
- 4 cups arugula
- ½ cup sugar snap peas
- ¼ cup raw walnuts chopped
- 2 tablespoons green onion thinly sliced
Lemon Tarragon Dressing
- 2 tablespoons lemon juiced
- 1 teaspoon raw honey
- ¼ cup extra-virgin olive oil
- 2 tablespoons tarragon fresh
- ½ teaspoon Dijon mustard
- dash sea salt, unrefined
- dash black pepper, ground
- 1 tablespoon chives chopped
Instructions
- Cook barley according to package. Allow to cool.
- Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.
- Place the fennel in a bowl with arugula, barley, pea pods, walnuts and green onions.
- For Dressing: place all ingredients in a small jar and shake well. Refrigerate until ready.
- Drizzle dressing over the salad, gently toss and serve immediately.
Notes
- Swap barley with cooked quinoa.
- To make the dressing vegan, swap in maple syrup for honey.
- The dressing will keep for up to 1 week in the fridge.
- Barley can be cooked ahead of time then refrigerated until ready to be used in salad.
Nutrition
Serving: 3cups, Calories: 493kcal, Carbohydrates: 35g, Protein: 10g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 21g, Sodium: 65mg, Potassium: 864mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1725IU, Vitamin C: 41mg, Calcium: 216mg, Iron: 5mg
