Kale mango barley salad
This is a great way to introduce dark greens into your eating habits. The kale is not overwhelming but pairs beautifully with the sweetness of the mango and the tartness of the fresh ginger.
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place barley in pot covered in water with an extra 4-6 inches of water on top. Cook on high for 30 minutes and drain.
  2. In the bottom of a serving bowl, add dressing ingredients and whisk well.
  3. Add kale, mango, peppers and barley and mix well. Make at least an hour in advance.
Notes & Tips:

I used fire roasted peppers (placing them on sheet pan on broil, turning every 6 minutes, until skin charred. Letting cool and peeling. But you can use raw, or roasted peppers from a jar too if you want to make this recipe quicker!)