TRAINAI RECIPE · LUNCH
Lemon Lentil Barley Salad
Cooked barley should be cooled promptly before making this cold salad.
- Prep
- 15 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
452 kcal18.9 g protein79.8 g carbohydrate8.6 g fat19.4 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g green or brown lentils, cooked and drained
- 140 g pearl barley, cooked
- 100 g cucumber
- 100 g tomato
- 15 g fresh parsley or cilantro
- 7 g olive oil
- 25 g lemon juice
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Use cooked, cooled grains and legumes as specified; drain canned ingredients. Wash and chop the vegetables and herbs.
- Whisk the listed oil with citrus juice. Toss grains, legumes and vegetables with the dressing.
- Gently fold in any canned fish, then add listed seeds or herbs. Divide into the stated portions and refrigerate until serving.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
