Barley Salad with Creamy Lemon Dressing
Ingredients
1 cup mixed salad leaves, torn
½ Lebanese cucumber, chopped
150g cherry tomatoes, halved
¼ red onion, finely chopped
1 cup pearl barley, cooked
180g cooked salmon or chicken, chopped
½ avocado, chopped
2 Tbsp continental parsley, finely chopped
Dressing
¼ cup reduced fat Greek yoghurt
1 Tbsp lemon juice
½ tsp Dijon mustard
Method
- In a small bowl or jar, add Greek yoghurt, lemon juice and Dijon mustard. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently.
- Drizzle over dressing and mix well to coat all the salad ingredients.
