8CupsKale(one bunch), washed and chopped into 1 inch leaves
1 1/2Cupone 15 oz. can garbanzo beans, rinsed
1 1/2Cupsbarley(3/4 Cup dry), cooked and chilled*
1/2CupFeta cheesecrumbled
1avocadocubed
1pear(optional), cubed
1/4Cupgreen or red onionschopped fine
Lemon Vinaigrette:
1/3Cupolive oil
1/4Cupwhite wine vinegar
2Tablespoonshoney
1teaspoonlemon zest
2Tablespoonslemon juice
Instructions
Combine all vinaigrette ingredients in a mason jar with a tight-fitting lid. Shake the dressing until the honey is completely dissolved.
Kale can be a pretty bitter leafy green if it isn’t prepared right. I recommend preparing the kale and putting it in a large mixing bowl. Before adding any other salad ingredients, pour the lemon vinaigrette over the kale. Start by using just half the dressing. With your (clean) hands, massage the dressing into the kale. This tenderizes the kale and helps it absorb the dressing, taking away the bitter taste. I do this about 20 minutes before serving the salad.
Add all remaining salad ingredients and serve immediately. This salad stays fresh for 24 hours in an airtight container, so you can make it in the morning and eat it for lunch or make it for dinner and eat leftovers the next day.
Notes
To make this salad gluten-free, you will need to either omit the barley or substitute it with another grain like quinoa or millet. Otherwise, every other ingredient is safe for gluten-free eating.