Today, the sun was shining. Spring is finally here – hallelujah! I know we’re by no means out of the woods weather wise – I’ve lived here in Western Washington my whole life. And I know March and April (and May and June) can still be super rainy and dismal.
But I took this spring-like day and ran with it – straight to the kitchen. I wanted to make something green and bright and fresh. The result? This Spring Barley Salad! It’s an amazing combination of textures and tastes. Chewy barley, the delicate creaminess of the edamame, the way the peas burst in your mouth. The feta is a little briny and the burst of lemon brings it all together beautifully. Trust me. It’s delicious. I made a giant bowl and am pretty much set for lunch for the rest of the week.
This salad is perfect for lunch, a light dinner or as a complete side dish with some grilled chicken or fish. Enjoy!