Barley, Pineapple, and Jicama Salad with Avocado

This fruity grain salad showcases the freshness of traditional Latin American cuisine. Pairs perfectly with spiced, grilled fish.

1 cup whole grain barley

2 tablespoons fresh lime juice

¼ cup olive oil

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

6 cups watercress, washed, or 6 cups arugula

1 jicama root, peeled and grated

2 cups cubed pineapple (from about ½ medium pineapple, peeled, cored, and chopped)

2 large avocados, cubed

Bring barley and 3 cups water to a boil, then reduce heat to a simmer and cook, covered, for 45-60 minutes, until the liquid is absorbed, and the grains become tender.
While the barley is cooking, whisk together the lime juice, olive oil, cumin, salt & pepper, then taste and adjust seasoning.
In a large bowl, toss the watercress with half of the dressing.
When barley is done cooking, drain off any excess liquid, then add the jicama, pineapple, avocado, and cooked barley to the watercress, along with the rest of the dressing, and toss gently to combine.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

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