Bacony Barley Salad with Marinated Shrimp

Bacony Barley Salad with Marinated Shrimp

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Sat Fat

Serves Prep Time Total Time
4 40 min 40 min

Directions

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 tablespoon extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1 avocado, peeled and diced

Cooking Instruction

Step 1

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

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 393
  • Carbohydrates: 3g
  • Fat: 19g
  • Protein: 35g
  • Dietary Fiber: 7g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 11g
  • Cholesterol: 235mg
  • Potassium: 859mg
  • Sodium: 752mg
  • Exchanges: 1 starch, 1 vegetable, 4 very lean meat, 3 fat (mono)
  • Carbohydrate Servings: 1 1/2

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