Spring barley salad with green goddess dressing
It’s St. Patty’s Day week, with official spring just a skip away, and I wanted to share something green. No loosely connected, tangent-riddled stories, just green goodness. Also a few musings on green love. Because, how would you know it was really me writing if I didn’t wander a little in whimsy in what is otherwise meant to be a sensible share?
This recipe is all about the dressing. A dressing so easy (being dressing) that goes atop salad so variable (being salad), you don’t need half the list or even need steps. With a sound go-to Green Goddess like this one, you can go wild and just trust your tangy sauce will hold everything together with a satisfying lip smack. (It goes great with quinoa, too. 🙂 )
It’s funny how ingrained in human nature it is to find fault or focus on the negative. Research shows it takes roughly 25 compliments to take the edge off an insult. Personal experience says maybe quite a lot more. Even something as life-giving and peaceful as green is not immune. A color universally associated with nature, health, and feelings of being renewed is also linked with envy, seasickness, and greed.
But it is St. Patrick’s Day week, and it is almost officially spring, so what better time to practice re-wiring our brains to focus on the positive? Fire and wire. Because green is loveliness and nature, and positive energy will do us good.
Green sings. Green grows, and nourishes. Green is Kermit the Frog, at once awkward and lovable, pure and loyal in expressiveness, determined and adventurous calmly reassuring that not only is it OK to feel sad, everything will be alright.
Green is gorgeous, humble, sustaining life. The world is getting hotter in more ways than one, and sadder. This spring, let’s freshen up and green up where we can. At least let’s love our greens.
- 1 cup pearl barley
- 1 large ripe avocado, flesh only
- 1/4 cup fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1 cup fresh basil, chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh tarragon, chopped
- 1/3 cup fresh parsley, chopped
- Sea salt and pepper to taste
- 3 cups baby spinach, kale or mixed greens
- 4-5 radishes, thinly sliced
- 1 cup sugar snap peas, sliced on the diagonal
- 1 medium carrot, shredded
- 1 cucumber, sliced and halved
- 1 cup cherry tomatoes, halved
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup sprouts, for topping
- Combine the barley with 3 cups water and a pinch of salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain and let cool.
- Prepare the dressing: in a high speed blender or food processor, combine avocado plus next 8 ingredients (through parsley) and process until smooth. Thin with additional water as needed for desired consistency. Season with salt and pepper to taste.
- Toss barley with vegetables. Drizzle with dressing as desired and stir to combine. Serve topped with sprouts. Store leftover dressing in an airtight container for up to 3 days.