Spring Broccoli Barley Salad with Citrus Dressing

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Spring Broccoli Barley Salad with Citrus Dressing

Yield 4

Author Stephanie Hamill, SantoshaPath.com

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

I love the bright notes of citrus in this spring salad, loaded with liver cleansing barley. Perfect for balancing out increased kapha that comes along with the season. You can prepare the entire thing while the barley cooks, then just combine it all for a delicious lunch.

Ingredients

Dressing

• 1/4 cup orange juice
• 1 lime, zested, then juiced
• 2 t honey
• 1/2 t ground cumin
• 2 T olive oil
• 1 scallion thinly sliced
• salt and pepper to taste

• 1 cup pearled barley
• 1 small head broccoli, cut into florets
• 1/4 cup pistachios, roughly chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 cup crumbled feta

Instructions

1. Bring 3 cups water to a boil in a pot. Add the barley, stir, and reduce heat to a simmer. Cover and cook until grains are tender and slightly chewy, around 25-30 minutes. If you have an Instant Pot (my preferred method), add 2 cups water and 1 cup barley. Stir set to high pressure for 20 minutes.
2. While the barley is cooking, prepare the rest of the dish. In a small mason jar, add dressing ingredients and shake to emulsify. Set aside. Also steam the broccoli on the stove. Put an inch or so of water in the bottom of a pot, and add the broccoli in a steaming basket. Cover and steam until tender, about 5 minutes. Remove the broccoli when steamed and chop into very small bits being careful not to burn yourself. Chop pistachios and mint.
3. Once the barley is cooked, add to the chopped broccoli in a serving bowl. Pour in the prepared dressing and toss well to combine.
4. Add the remaining ingredients: pistachios, mint, and feta. Mix well gently and season to taste with salt and pepper.