Average: 1 (1 vote)
Active time
10 minutes
Total time
1 hour, 15 minutes
6 servings
Serving Size
1/6 recipe

1 cup whole grain barley

2 tablespoons fresh lime juice

¼ cup olive oil

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

6 cups watercress, washed, or 6 cups arugula

1 jicama root, peeled and grated

2 cups cubed pineapple (from about ½ medium pineapple, peeled, cored, and chopped)

2 large avocados, cubed

  1. Bring barley and 3 cups water to a boil, then reduce heat to a simmer and cook, covered, for 45-60 minutes, until the liquid is absorbed, and the grains become tender. 
  2. While the barley is cooking, whisk together the lime juice, olive oil, cumin, salt & pepper, then taste and adjust seasoning.  
  3. In a large bowl, toss the watercress with half of the dressing. 
  4. When barley is done cooking, drain off any excess liquid, then add the jicama, pineapple, avocado, and cooked barley to the watercress, along with the rest of the dressing, and toss gently to combine.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 390
Total Fat: 19g
Saturated Fat: 3g
Sodium: 125mg
Carbohydrate: 51g
Fiber: 16g
Sugar: 8g
Protein: 7g

Yield: 6 servings

Serving Size: 1/6 recipe

How'd it Taste?

Judy V
I’m a bit confused. Do you add hot barley to the other ingredients? Seems like the barley should cool first. Wouldn’t hot barley wilt the watercress and turn the avocado to mush? From the photo it doesn’t appear the avocado and pineapple have been heated by hot barley.
Hi Judy -- The barley can be warm, chilled, or room temperature when added to the greens. This is a favorite recipe of ours and our team has tried it all different ways and they were equally delicious. If you're worried about the watercress and avocado getting a little soft with the heat of the barley, you can absolutely wait and add it after it's cooled.

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