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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