Description
This refreshing apricot salad is made with pearl barley, cucumbers, almonds with a creamy apricot dressing. It’s a gorgeous summer side dish served alongside any protein!
Ingredients
Scale
- 2 cups cooked pearl barley*
- 1 small red onion, thinly sliced
- 4 cups rocket (arugula)
- 1 1/2 cups cooked black lentils or 400g (14 oz) can brown lentils
- 1/4 cup roasted almonds, chopped
- 1/2 cup crumbled feta cheese
- 1 Lebanese cucumber, diced
- 6 fresh apricots, sliced
Dressing:
- 2 tablespoons almond butter or tahini
- 3 tablespoons fruit sweetened apricot jam
- 1/3 cup white wine vinegar
- 2 teaspoons dijon mustard
- Salt and pepper
Instructions
- Cook the barley and lentils according to package instructions. Rinse under cold water and drain.
- In a bowl or jar, whisk the nut butter, vinegar, mustard, apricot jam, salt, and pepper until creamy.
- Thinly slice the onion, chop the cucumber, and slice the apricots into segments.
- Add everything to a large salad bowl along with half of the apricots. Pour over the dressing and toss well to combine.
- Arrange the salad in a serving bowl and top with the remaining apricots. Enjoy!
Notes
- Instead of barley use couscous or pre-cooked rice/ quinoa for convenience.*
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 399
- Sugar: 6.5g
- Fat: 22.3g
- Saturated Fat: 1.7g
- Carbohydrates: 38.8g
- Fiber: 6.9g
- Protein: 14.7g