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Cook the barley in a pot of water for 15 minutes.
Pearl Barley | 120g |
---|---|
Curly Kale (stems removed) | 100g |
Avocado | 0.5 |
Red Onions | 0.5 |
Frozen Edamame Beans | 200g |
Lemon Juice | 1tbsp |
---|---|
Extra Virgin Olive Oil | 1tbsp |
Apple Cider Vinegar | 1tbsp |
Chilli Flakes | 0.5tsp |
Maple Syrup (or Honey) | 1tsp |
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Then, add the edamame, cook for 5 more minutes, and drain excess water.
Pearl Barley | 120g |
---|---|
Curly Kale (stems removed) | 100g |
Avocado | 0.5 |
Red Onions | 0.5 |
Frozen Edamame Beans | 200g |
Lemon Juice | 1tbsp |
---|---|
Extra Virgin Olive Oil | 1tbsp |
Apple Cider Vinegar | 1tbsp |
Chilli Flakes | 0.5tsp |
Maple Syrup (or Honey) | 1tsp |
Meanwhile, combine the dressing ingredients in a small bowl.
Pearl Barley | 120g |
---|---|
Curly Kale (stems removed) | 100g |
Avocado | 0.5 |
Red Onions | 0.5 |
Frozen Edamame Beans | 200g |
Lemon Juice | 1tbsp |
---|---|
Extra Virgin Olive Oil | 1tbsp |
Apple Cider Vinegar | 1tbsp |
Chilli Flakes | 0.5tsp |
Maple Syrup (or Honey) | 1tsp |
Toss the kale with half of the dressing, massaging the leaves with your hands to soften them.
Pearl Barley | 120g |
---|---|
Curly Kale (stems removed) | 100g |
Avocado | 0.5 |
Red Onions | 0.5 |
Frozen Edamame Beans | 200g |
Lemon Juice | 1tbsp |
---|---|
Extra Virgin Olive Oil | 1tbsp |
Apple Cider Vinegar | 1tbsp |
Chilli Flakes | 0.5tsp |
Maple Syrup (or Honey) | 1tsp |
Divide the barley, edamame, and kale among bowls. Then, toss them with sliced avocado, thinly chopped onions, and the remaining dressing.
Pearl Barley | 120g |
---|---|
Curly Kale (stems removed) | 100g |
Avocado | 0.5 |
Red Onions | 0.5 |
Frozen Edamame Beans | 200g |
Lemon Juice | 1tbsp |
---|---|
Extra Virgin Olive Oil | 1tbsp |
Apple Cider Vinegar | 1tbsp |
Chilli Flakes | 0.5tsp |
Maple Syrup (or Honey) | 1tsp |