It’s officially summer here in Denver! That means lots of grilling, cold beer and outdoor fun (Mike and I went mountain biking at green mountain this past Saturday). It also means it’s too friggin hot to be cooped up too long cooking. Perfect time to get creative with your salads!
For the past two years, Mike and I have been on a pescatarian diet, consisting of about 80% plant-based diet, with occasional eggs, fish or cheese. It’s been awesome and definitely allows (if not forces you) to be creative….especially in the summer! Here’s a perfect summer salad for entertaining or just to have on a weeknight. Super easy, super delicious, super refreshing!
Barley, Mint & Watermelon Salad
1 cup of Barley (cook as directed – I love barley, so good & easy to cook! I use Bob’s Red Mill Barley)
pinch of salt
1/4 a watermelon, sliced into chunks
4 tablespoons balsamic vinegar
2 large fresh stalks of mint, stems discarded, chopped
Mix the cooked barley, salt and balsamic – refrigerate for 30 minutes
Add watermelon & mint in a bowl. Add to barley once chilled. Serve plain (vegan) or with crumbled feta.