Barley Salad With Figs and Arugula

This underused, undervalued grain is a great weapon to have in your longevity arsenal.

Barley is an underused, undervalued grain that's a great weapon to have in your longevity arsenal: It helps control blood sugar, reduces cholesterol, and visceral fat. (The health-damaging stuff that wraps around your internal organs.) It's low-cal, yet leaves you feeling fuller for longer. This salad is a combination of delicious, digestive, antioxidant, and alkalizing… how great is that?

Total Time:
Cook:
Level: Easy
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Ingredients

  • ½ c. pearl barley
  • 4 fresh figs, quartered
  • 1¾ oz. arugula leaves
  • 2 scallions, sliced
  • ¼ leaves from a small bunch of Italian parsley or cilantro, coarsely chopped
  • ¼ almonds, coarsely chopped
  • juice of 1 lemon
  • 2 tsp. extra virgin olive oil
  • 1¾ oz. feta cheese, or ½ avocado (optional)

Directions

  1. Tip the pearl barley into a strainer and rinse well under cold filtered water to remove the excess starch. Pour into a pan and cover with cold filtered water. Bring to a boil, cover, and simmer over medium-low heat for 40 to 50 minutes, until tender but with a slight bite. Drain and run under cold filtered water until cool. Drain once more. Set aside in a large salad bowl.
  2. Combine the figs, arugula, scallions, herbs, and almonds with the barley. Toss through the lemon juice and oil, then crumble over the feta or slice over the avocado, depending which you are using.

Recipe republished with permission from Cook Yourself Young: Improve Your Skin & Hair, Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones.

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