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Barley Greek Salad Recipe

A fibrous, colorful bowl full of antioxidants salad is perfect for tiffin lunch. Its tangy, delicious and rich in vitamin C.

Nutritional info

  • 36.8 mcg
    Vitamin A
  • 8.9 gm
    Carbohydrate
  • 5.1 gm
    Total Fat
  • 0.4 mg
    Iron
  • 5.7 mg
    Vitamin C
  • 91.8 kcal
    Energy
  • 0.6 gm
    Protein
  • 10.2 mg
    Calcium
50 Ml(50.0 ml) Water
1 Tbsp(13.0 gm) Barley
1/4 Tsp(1.0 gm) Salt
1/4 Powder Tsp(0.75 gm) Black Pepper
1/2 Tsp(2.0 ml) Lemon Juice
1 Chopped Tbsp(2.0 gm) Pudina
1 Chopped Tbsp(3.0 gm) Coriander Leaves
1 Tbsp(20.0 gm) Mayonnaise
1 Chopped Tbsp(13.0 gm) Tomato
1 Chopped Tbsp(8.0 gm) Yellow Zucchini
1.5 Chopped Tbsp(12.0 gm) Onion
2 Chopped Tbsp(20.0 gm) Capsicum
  • In a mixing bowl, add 1.5 tbsp chopped onion, 2 tbsp chopped capsicum, 1 tbsp chopped tomato, 1 tbsp chopped zucchini, cooked barley 1/2 tsp lemon juice, 1/4th tsp black pepper powder, 1/4th tsp salt, 1 tbsp mayonnaise, 1 tbsp chopped pudina and 1 tbsp chopped coriander leaves.

  • Mix well.

  • Serve a fresh satiating salad as a side or a snack.