Lunch - Salads

Work Salad Wednesday // Raw Zucchini Barley Salad with Feta + Hazelnuts

October 8, 2014

Raw Zucchini Barley Salad with Feta + Hazelnuts  - erinmadethis (1 of 5)

I am in a real lunch rut. It’s bad. I like to conserve as much time as possible in the mornings {and in life} and mainly just take leftovers or a meal I have cooked from the freezer to work each day. The problem with this is, I am bored. BORED. And there is only so much soup one can eat. Especially now that we are in spring. I got to thinking about some new salad ideas to pull me out of my lunchbox conundrum. And maybe help you, if you’re in a lunch rut too.

Raw Zucchini Barley Salad with Feta + Hazelnuts  - erinmadethis (3 of 5)

Every Wednesday in October I’ll be posting a yummy and simple salad that is perfect for your work lunch box. I have a little criteria though:

  • A maximum of 5 ingredients + a no fuss dressing
  • An ingredient that could perhaps be left over from the night before
  • The salad must be pretty healthy {No butter fried croutons allowed. Sad.}

I am having a bit of extended leave and won’t be back at work for a couple of weeks. But after that, I will be proving to everyone once and for all, you CAN make friends with salad.

This week’s salad is SO quick and really tasty. Inspired by a recent visit to The Potting Shed at The Grounds of Alexandria, this salad has raw zucchini noodles {which you could easily do with a regular peeler}, creamy feta, hazelnuts and barley. The barley might be from the night before and could be substituted with brown rice, quinoa or freekah!

Raw Zucchini Barley Salad with Feta + Hazelnuts
Serves 2
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FOR THE SALAD
  1. 1 cup of cooked barley {or any other grain you fancy}
  2. 1 medium zucchini
  3. 1/4 cup of whole, roasted hazelnuts
  4. 1/2 cup of crumbled feta {I used Persian}
FOR THE DRESSING
  1. 2 tablespoons of lemon juice
  2. 2 tablespoons of olive oil
  3. 1 teaspoon of honey
  4. salt and pepper to season
Instructions
  1. Combine the dressing ingredients in a bowl and set aside.
  2. Use a julienne peeler to make zucchini noodles. You can use a regular peeler and make ribbons if you don't have a julienne peeler, it's just as good!
  3. Place the zoodles, barley, feta and hazelnuts in a bowl.
  4. Toss gently with the dressing.
  5. Serve or place in a container for work.
Notes
  1. I like it how the zoodles soften after the dressing has been sitting on it for a while, if you don't store the dressing separately.
erin made this http://erinmadethis.com/

What do you take to work for lunch? Obviously, I need ideas.

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