Latvian Salad

A refreshing vegetarian salad featuring barley, green beans, and a creamy buttermilk dressing topped with walnuts and pomegranate seeds.

Vegetarian Healthy Salad Walnuts Barley Northern European

Estimated Nutrition

Calories

353.1

kcal / serving

1412.4 kcal total

Carbs

30.7g

per serving

122.8 g total

Fat

22.2g

per serving

88.6 g total

Protein

11.1g

per serving

44.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Feta Cheese

or crumbly Latvian cheese

100

Buttermilk

for dressing

Sour Cream

for dressing

Fruits

Lemon Juice

or wine vinegar

piece

Pomegranate

seeds only for garnish

GrainsCereals

100

Barley

rinsed

NutsSeeds

bunch

Dill

small bunch, leaves only

bunch

Parsley

small bunch, leaves only

bunch

Mint

small bunch, leaves only

Walnut

lightly toasted

0.5

clove

Garlic

crushed or finely chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

for drizzling

Other

Honey

for dressing

Vegetables

handful

Salad Leaves

dark variety including spinach

200

Green Bean

topped and tailed

piece

Radish

sliced

piece

Beetroot

cooked and diced

Method

Boil barley in salted water for 30 minutes until cooked but firm.

Drizzle with dressing, garnish with pomegranate seeds, and serve.

Drain the barley, drizzle with olive oil, and let it cool.

Blanch green beans in boiling water for two minutes.

Drain beans and refresh them in cold water.

Whisk buttermilk, sour cream, lemon juice, garlic, and honey to make the dressing.

Arrange salad leaves on a platter and add beans, radishes, and beetroot.

Sprinkle with herbs, barley, cheese, and walnuts, then toss lightly.