Recipe: Kale and Barley Salad

This healthy little lunch delight is packed with B vitamins for a solid energy boost to carry you through your day.  Throw in some chickpeas for some protein for all of you who enjoy a plant-based diet.

Vitamin B benefits: 

• Barley is a potent source of B3, B6, and B7
• Feta provides great B2, B6, and B12
• Avocado offers the B5.
• Chickpeas are a worthy source of B9 and protein.

Ingredients

Salad

• 1 cup cooked pearl barley
• 4 cups loosely packed kale; remove stems and cut into small ribbons
• 1/3 cup crumbled feta
• 1 cup chickpeas
• 1 avocado, cubed
• 2-3 tablespoons sunflower seeds
• 2 tbsp diced red onion

Vinaigrette

• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 2 tsp honey

Directions

1. Cook pearl barley
2. Whisk together the vinaigrette ingredients and toss with the kale.
3. Once barley is cool, toss with the kale/vinaigrette and remaining ingredients
4. Add avocado just before serving.