Barley Salad with Creamy Lemon Dressing Lunch Print this recipe Details Serves: 2Number of ingredients: 11To prep: 5 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 1541kJCalories: 367Protein: 34gFat: 8.6gSaturated Fat: 2.1gCarbohydrates: 31gCarbohydrates per 100g: 7.37gFiber: 12gSodium: 155mgPotassium: 1298mg Ingredients 1 cup mixed salad leaves, torn ½ Lebanese cucumber, chopped 150g cherry tomatoes, halved ¼ red onion, finely chopped 1 cup pearl barley, cooked 180g cooked salmon or chicken, chopped ½ avocado, chopped 2 Tbsp continental 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 all the salad ingredients.
