This salad is a celebration of spring! It’s packed with nutritious greens and drizzled with a sweet and salty dressing. It’s also super versatile — try adding Puy lentils for an extra protein boost — or switch the pearl barley for wholegrains like quinoa or brown rice. Leftovers work brilliantly for quick work lunches; just make sure you hold back the dressing and add once you’re ready to eat to prevent soggy salad.
Ella’s Tips
If you don’t have pearl barley, simply swap for brown rice or quinoa.
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