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Tuscan Kale and Barley Salad

I threw this hearty salad together last night and we enjoyed it with baked halibut. It is also substantial enough to be served as a meal on its own. It is highly versatile--you can add practically any veggies and fruits you have on hand, as I did. It tastes even better as left overs the next day, which gives the dressing time to mellow the kale. I went to bed last night looking forward to this salad and enjoyed it again for breakfast.
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Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

Salad

  • 2-3 cups Barley boil in pot of water until chewy and firm
  • 2-3 ears Corn boil or microwave for about 4 minutes, allow to cool, slice off cob
  • 1 Red onion diced
  • 1 Apple chopped, tart and crispy variety such as Braeburn
  • 1 Avocado chopped
  • 1 package Cherry or grape tomatoes halved
  • handful Walnuts Add last
  • 1-2 bunches Tuscan kale This is the dark, crisp kale. Trader Joes sells Organic Tuscan Kale cut, washed and packaged.

Dressing

  • 2-3 lemon fresh squeezed
  • 1 lime fresh squeezed
  • white balsamic vinegar to taste
  • olive oil to taste (optional)
  • salt to taste
  • pepper to taste
  • lemon and lime zest grate peel with handheld zester