Barley Salad with Bacon and Marinated Shrimp

By á-48831

Ingredients

• 3 strips bacon, chopped
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 cup hulled barley (not pearled)
• 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
• 1/3 cup lime juice
• 2 cups cherry tomatoes, halved
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper, to taste
• 1 avocado, peeled and diced

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

Add barley, water and salt to the pan and bring to a boil. Reduce heat to low, cover and simmer until all the liquid is absorbed, 45-60 minutes. You might need to add more water as barley soaks up water like a sponge.

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.


Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.