Bacon & Shrimp Barley Salad

Our focus for this recipe is on the grain barley. 

Barley has been farmed since ancient times … and it’s still one of the world’s most popular crops, with 156 MILLION metric tons harvested worldwide in 2019.

For good reason – this low-glycemic grain is packed with nutrition.
It’s rich in fibre, B vitamins, and minerals like selenium, magnesium, and phosphorus.

It’s also loaded with antioxidants like vitamin E and beta-carotene, which help repair cells and protect your body from inflammation.

 Barley will keep you feeling full for hours and it is easy to add it to just about any dishes including; soups, stews, and salads.

It’s also loaded with antioxidants like vitamin E and beta-carotene, which help repair cells and protect your body from inflammation.

Some people even drink barley water – which is the water barley is cooked in – for its nutrients. Pretty neat eh!

This recipe is designed to be a FAST and EASY lunch or dinner.
But there’s a bonus! (Beyond the bacon.)

It’s also “meal prep” friendly. It’ll keep in the fridge for 2 days if you leave out the avocado. When you’re ready to eat it, just stir in the avocado.

Bacon & Shrimp Barley Salad 
(makes 4 servings)

• 4 strips bacon, chopped
• 2 cups (480 ml) water
• 1 cup (140 g) quick-cooking barley
• 1 lb (450 g) peeled cooked shrimp, tails removed, chopped
• Juice of 3 limes
• 2 cups (300 grams) grape tomatoes, halved
• 1 small onion, finely diced 
• ½ yellow bell pepper, diced
• ½ cup (10 grams) chopped fresh cilantro
• 1 Tbsp extra-virgin olive oil 
• Freshly ground pepper, to taste
• 1 avocado, peeled and diced
  
  

Instructions
In a saucepan over medium heat, cook the bacon until crispy. Carefully remove from the pan to drain on paper towels or a wire rack. Drain fat from the pan.

Add the water to the pan and bring to a boil. Add the barley and lower the heat to a simmer, and cover the pan. Cook until done (the water will be absorbed), about 10-12 minutes.

Chop the cooled bacon and set it aside.

When the barley is almost done, combine the shrimp and the lime juice in a large bowl to let the shrimp marinate slightly. Stir in the cooked barley and let it stand for about 10-15 minutes so it can absorb the lime juice. 

​Stir well and add the tomatoes, onion, pepper, cilantro, bacon, and oil and gently stir to make sure everything is well coated. Stir in the avocado and add a few “grinds” of pepper and serve.