Barley and Edamame Salad with Red Pepper Drizzle


A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.

Barley and Edamame Salad
Photo: Andy Lyons
Total Time:
50 mins


  • 2 cup water

  • cup uncooked regular barley

  • 2 cup frozen shelled edamame

  • 1 cup bottled roasted red sweet peppers

  • 2 tablespoon chopped fresh basil

  • 2 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 2 cloves garlic, peeled

  • ½ cup toasted almonds, chopped*

  • Salt and black pepper

  • 2 cup baby spinach or baby arugula

  • 1 avocado, halved, seeded, peeled, and sliced

  • 1 medium cucumber, seeded and cut into chunks

  • ¼ cup crumbled goat cheese (chèvre) or ricotta salata (optional)


  1. In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.

  2. Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.

  3. Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.


To toast nuts, preheat oven to 350°F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.

Nutrition Facts (per serving)

400 Calories
20g Fat
42g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 400
% Daily Value *
Total Fat 20g 26%
Saturated Fat 2g 10%
Sodium 182mg 8%
Total Carbohydrate 42g 15%
Total Sugars 6g
Protein 18g
Vitamin C 47.4mg 237%
Calcium 144mg 11%
Iron 4.7mg 26%
Potassium 875mg 19%
Folate, total 316.9mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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