Kale & Barley Salad

Kale and Barley Salad

It’s easy to be green these days. Check out your local markets for the freshest greens and herbs and throw together this easy-to-make salad. Add some nuts or seeds for a complete protein lunch, or serve as a side at your next BBQ.

Serves 4


Recipe by: Arlene Jacobs






1 tbsp., plus 2 tbsps. extra-virgin olive oil

2 shallots, finely sliced, about ¼ cup

2 cups cooked barley (see package for directions)

½ bunch kale, julienned (cut in fine strips), about 4 cups

2 stalks celery, sliced about 1/4″-inch

1/4 cup scallion greens, thinly sliced (save white bulbs for another use)

¼ cup roughly chopped basil

½ cup roughly chopped Italian parsley

1 tbsp. lemon juice

Salt & pepper, to taste




  1. Over medium-high heat, in a 10-inch sauté pan, add 1 tbsp. of the extra-virgin olive oil and heat slightly. Add the sliced shallots and sauté, stirring frequently until they brown evenly, 2-3 minutes.
  2. Add the barley, and season to taste with salt and pepper. Cook for about 2 minutes more, while stirring. Let cool slightly.
  3. In a bowl, combine the barley/shallot mixture, the kale, celery, scallion greens, basil and parsley. Stir to combine.
  4. Sprinkle lemon juice and remaining extra-virgin olive oil over the salad, toss well and check for seasonings.   Serve with sliced tomatoes.


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