Hulled Barley Shrimp Salad

Yield: 4 servings
Calories: 427
Theme: Lunch
Rating:  This recipe has not been rated
SAVE PRINT

Ingredients

  • 1 lb shrimp, cleaned and cooked
  • 1 lb asparagus, cut into bite-size pieces, blanched
  • 2 cups cooked hulled barley
  • 1 cup grape tomatoes, halved
  • 1/2 cup sliced scallions, white and green parts plus more for garnish
  • 1 1/2 avocados
  • 2 limes, squeezed
  • 1/2 tsp sea salt
  • freshly ground pepper
  • 2 tbsp rice vinegar
  • some water for desired consistency
  • 1/2 cup scallions

Directions

1. In a large bowl combine all salad ingredients, toss with the dressing. 

 
2. Serve sprinkled with sliced scallions.

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