BARLEY, PINEAPPLE AND JICAMA SALAD WITH AVOCADO
Yield: 8 servings
• 1 cup barley
• 3 Tbsp. fresh lime juice
• 1/3 cup olive oil
• 1/2 tsp. ground cumin
• Salt and pepper, to taste
• 6 cups arugula
• 1 jicama root, peeled and diced
• 2 cups fresh pineapple, diced
• 2 large avocados, diced
Bring barley and 3 cups of water to a boil. Reduce heat to a simmer, cover and cook for 45-60 minutes, or until liquid is absorbed and barley is tender.
While barley is cooking, whisk together lime juice, olive oil, cumin, salt and pepper.
In a large bowl, toss arugula with half the dressing.
When barley is done cooking, drain off excess liquid.
Add cooked barley, jicama, pineapple and avocado to the arugula. Drizzle on the remaining dressing and toss gently to combine.