grape-and-salmon-power-salad

DIRECTIONS

Cook the barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool. Tenderize the kale by blanching it in boiling water for 2-3 seconds or cooking in the microwave for 1 minute. Rinse the pieces in cold water to stop the cooking and squeeze dry. Fluff and uncrimp the dry kale pieces with your fingers. In a medium bowl, mix together the barley, kale, grapes, salmon and walnuts.

To prepare the dressing: In a small bowl, whisk together the lemon juice, garlic, salt, pepper and cayenne. Gradually mix in the olive oil. Pour onto the salad and fold gently to combine. Serve immediately or refrigerate.

Ingredients

3/4 cup pearled barley
3 cups firmly packed kale leaves, torn and sliced into ribbons
1 cup halved, red or black seedless California grapes
8 ounces cold, cooked salmon, skin and bones removed
1/2 cup walnuts, lightly toasted, coarsely chopped

Dressing:

1/4 cup fresh squeezed lemon juice
1 clove garlic, mashed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1/2 cup extra virgin olive oil

DIRECTIONS

Cook the barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool. Tenderize the kale by blanching it in boiling water for 2-3 seconds or cooking in the microwave for 1 minute. Rinse the pieces in cold water to stop the cooking and squeeze dry. Fluff and uncrimp the dry kale pieces with your fingers. In a medium bowl, mix together the barley, kale, grapes, salmon and walnuts.

To prepare the dressing: In a small bowl, whisk together the lemon juice, garlic, salt, pepper and cayenne. Gradually mix in the olive oil. Pour onto the salad and fold gently to combine. Serve immediately or refrigerate.

Notes

This recipe may support a healthy immune system.
This is a heart-smart recipe.
This recipe supports a healthy brain.
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

6 servings

Nutritional Information

Calories 413; Protein 15 g; Carbohydrate 30 g; Fat 16 g (47% Calories from Fat); Saturated Fat 3 g (8% Calories from Saturated Fat); Cholesterol 22 mg; Sodium 232 mg; Potassium 500 mg; Fiber 4 g.