Lemon Grain Salad with Kale Pesto
With so much flavour, you won’t even realise you’re eating healthy grains.
Ingredients
- 160 g (1 cup) pearl barley, cooked, cooled
- 2 Tablespoons pine nuts, toasted
- 150 ml (½ cup + 2 Tablespoons) olive oil
- 70 g (½ cup) dried currants
- 1 Tablespoon shallot, chopped
- 175 g (2½ cup) kale, stems removed, torn into pieces
- 1 Tablespoon lemon juice
Directions
- In a small skillet, heat 2 Tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.
- Place kale and lemon juice into the Vitamix container in the order listed and secure lid.
- Select Variable 4.
- Turn machine on and off 8 to 10 times to chop the kale, using the tamper if needed to push the ingredients into the blades.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 8.
- Remove lid plug and slowly drizzle in the olive oil. Replace lid plug.
- Blend for 15 seconds or until desired consistency is reached.
- Toss with the barley mixture and serve.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 380 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
| Protein | 3 g |
