Hello everyone! I hope we are all well, and ready for this amazing, and fuss free recipe. Before we get there though I just thought that I would tell all of you that I am officially declaring myself a simple salad addict. I know a lot of us out there either do not have time to make fancy salads, or simply just do not like them. I on the other hand am basically a rabbit, and could eat any variety of salad 24/7 – maybe this is something I should try doing? What do you think?
I just think it is super important to get in your greens, but without the stress and mess in the kitchen! This recipe requires 11 ingredients, one bowl, and 6 jars! That is it! So lets get started.
What makes this salad so special? It has no dressing, but you would not even know! Lemon, EVOO, salt and pep are your best friend my loves – the sooner you believe the better. It lasts in the fridge for up to a week, and like wine, this bad boy gets better with age!
This salad also contains the amazing ingredient Barley – the whole grain goddess- that has been gaining a lot more attention recently for its amazing benefits such as:
helps increase heart help
helps detoxify cancer-causing compounds in the body
aids in digestive health
decreases inflammation in the body
promote a healthy heart
helps form strong bones (hint hint moms)
decreases blood pressure
This salad is super easy to pick-up, and eat-out! Just give it a shake and you are sorted. Packed with punch, filled with nutrients, and antioxidants it is sure to become your go-to salad this summer! We are all ready busy people, but let us never forget how important our health is – and this salad helps us do just that! With as little as 15 minutes – after you’ve cooked your barley- you are basically set for salad snack week! I really hope you enjoy the textures, and crunch in this salad as much as I do!
3 cups of cooked barley (give this a pinch of salt/pep/and apple cider vinegar- let it sit for 10 minutes)
2 cups of red cabbage, cubed
2 cups of broccoli/garlic sprouts
1 cup of cucumber, cubed
1/2 cup of kalamata olives
Juice from 2 lemons
4 tbsp EVOO – KOUZINI OLIVE OiL
1 tbsp Himalayan sea salt
1 tsp fresh cracked pepper
1 tsp garlic powder
2 tsp dry dilll
This recipe is really simple my loves.
Get your containers/jars ready – i made around 6 side salads with this recipe- and set them aside.
Prepare all your ingredients, and add them all- but the sprouts – to a large mixing bowl and stir till well combined.
There is no real “dressing” involved so it is perfectly ok to add the “dressing” to the large bowl as with time the flavours will completely heighten and the lemon will help marinate everything really well.
Now you can start layering everything into your containers or jars. I like adding a bit of salad, then sprout, then more salad and so forth!