Fresh Asian Fusion Salad

Submitted by ilmar

"This recipe takes cilantro, parsley and celery, with a healthy amount of cooked barley to bring out a body and texture of a hearty salad while feeling light and fresh on the palate. The dressing is a peanut base asian mix with ginger and garlic to bring out a zest. Adding a side of avocado adds a healthy oil based food that brings a nice balance to a light meal."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Yields: 12 cups
• Serves: 12

ingredients

• 1 bunch cilantro
• 1 bunch parsley (flat or curly)
• 1 spring onion
• 1 small bell pepper
• 3 stalks celery
• 1 1⁄2 cups baby peas
• 1 avocado
• 1 cup barley (dry)
• 3⁄4 cup natural unsalted peanut butter
• 3 tablespoons soya sauce
• 3 tablespoons kressi essig herb vinegar
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 2 tablespoons sesame oil
• 2 tablespoons fresh crushed ginger
• 2 large fresh garlic cloves
• 1 tablespoon sriracha sauce
• 3 tablespoons water

directions

1. Rinse and cook the barley for about 45 minutes or until they are cooked but still slightly firm. Finely chop the cilantro and parsley. Dice the spring onion, celery and bell pepper. Rinse the baby snow peas in warm water to thaw (do not cook).
2. While the Barley is cooking, prepare the dressing by placing the peanut butter in a mixing bowl. Add all the wet ingredients except the water. Finely chop the ginger and add it to the bowl. Crush the garlic (make sure to remove the green centre spout to keep the garlic tasting mild).
3. Mix the dressing and add water as needed to create the desired consistency, I like it a bit on the thicker side.
4. Before adding the dressing rinse the cooked barley with cold water and drain. Add the barley to the ingredient bowl and then add the dressing. Mix well.
5. Serve with ripe avocado. This makes a great side salad or main meal.