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Barley, Tuna, Tomato, and Avocado Salad

by | Jan 25, 2025 | Plantuary Recipes, Recipes

Introducing a refreshing and wholesome dish: Barley, Tuna, Tomato, and Avocado Salad! This vibrant salad combines the nutty flavor of barley with the rich, buttery texture of avocado, and the protein-packed goodness of tuna. Juicy tomatoes add a burst of freshness, while a drizzle of olive oil and a squeeze of lemon tie it all together, creating a light yet satisfying meal. Perfect for a quick lunch or a side dish for dinner, this salad is not only delicious but also packed with nutrients. Let’s dive into this delightful recipe!

Barley, Tuna, Tomato, and Avocado Salad

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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • ½ cup uncooked barley
  • 1 cup halved grape tomatoes
  • 1 can 6 ounces tuna packed in water, drained and flaked
  • ¼ cup finely chopped red onion
  • 1 stalk celery trimmed and thinly sliced
  • ½ cup finely chopped avocado
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Small saucepan
  • Large bowl
  • Whisk
  • Small bowl
  • Mixing spoon
  • Measuring cups/spoons

Method
 

  1. Bring water to boil in a small saucepan. Stir in barley. Reduce heat to low; cover and simmer 8 minutes or until barley swells and has absorbed most of the water. Remove from heat; let stand 10 minutes.
  2. Combine tomatoes, tuna, onion, and celery in large bowl.
  3. Gently stir in barley, avocado, and parsley.
  4. Whisk oil, lemon juice, vinegar, salt, and pepper in a small bowl.
  5. Pour over salad and toss gently to mix.
  6. Chill 2 hours before serving.
  7. Store no longer than 3 days in refrigerator.

Notes

Recipe adapted from Mediterranean Cookbook