Barley Salad

YIELDS: 4 servings

This recipe appears alongside the article “Eating For A Healthier Liver” in the March 2014 edition of Natural Awakenings BuxMont.


  • 3 cups spring water
  • 1 cup pearled barley
  • Pinch sea salt
  • 1 carrot
  • 2 stalks celery
  • 2 lemons (juiced)
  • 1 Tbsp shoyu (natural soy sauce)
  • 1 Tbsp olive oil
  • ½ tsp black pepper


Bring 2 cups water to a boil and add salt; set aside the remaining cup of water. Add barley to water and boil for 35 to 40 minutes. While barley is cooking, cube carrot and celery. In a separate pot, bring the other cup of water to a boil. Blanch carrot and celery for two to three minutes in boiling water, removing them while they are bright in color. Strain and set aside. Strain cooked barley and place in large bowl. Stir in cooked carrots and celery.

Mix lemon juice, shoyu and olive oil. Add pepper and whisk thoroughly. Pour over barley and vegetable mixture and stir well. Cover bowl and place in refrigerator for at least 20 to 30 minutes before serving.
Submitted by Sheri DeMaris of March 2014.

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