Bacony Barley Salad with Marinated Shrimp

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Here's a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

Bacony Barley Salad with Marinated Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

Ingredients
  • 3 strips bacon , chopped

  • 1 1/3 cups water

  • 1/2 teaspoon salt

  • 2/3 cup quick-cooking barley

  • 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped

  • 1/3 cup lime juice

  • 2 cups cherry tomatoes , halved

  • 1/2 cup finely diced red onion

  • 1/2 cup chopped fresh cilantro

  • 2 tablespoons extra-virgin olive oil

  • Freshly ground pepper to taste

  • 1 avocado , peeled and diced

Directions
  1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

  2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

  3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.


Nutritional Facts

Servings
4
Serving Size
1 3/4 cups
Calories
417
Carbohydrates
30 g
Fat
19 g
Saturated Fat
3 g
Protein
35 g
Cholesterol
235 mg
Dietary Fiber
7 g
Potassium
872 mg
Sodium
736 mg
Yield
4 servings
1 3/4 cups each
Exchanges
1 starch
1 vegetable
4 very lean meat
3 fat (mono)
Vitamin C
50% daily value
Fiber
29% dv
Iron
25% dv
Folate
15% dv

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