Serve as an inspired appetizer, or prepare the night before, wrap the lettuce leaves separately and enjoy a fresh flavour-packed… packed lunch!
1 cup (250 mL) pot or pearl barley
3 cups (750 mL) water
2 green onions, finely sliced
1 avocado, cut into small cubes
¼ cup (60 mL) diced red sweet pepper
1 ½ cups (375 mL) small cooked shrimp or diced cooked large shrimp
1 cup (250 mL) fresh bean sprouts, rinsed
1 garlic clove, minced
1 Tbsp (15 mL) fish sauce or sodium reduced soy sauce
1 Tbsp (15 mL) lime juice
1 tsp (5 mL) grated ginger root
1 tsp (5 mL) Asian hot pepper sauce, such as Sriracha
1 tsp (5 mL) granulated sugar or honey
¼ tsp (1 mL) sesame oil
8 lettuce leaves
In a medium saucepan over high heat, bring barley and water to boil; cover pan and reduce heat. Simmer until barley is tender, about 40 minutes. Cool cooked barley.
In a salad bowl, toss cooled barley with green onions, avocado, sweet pepper, shrimp and bean sprouts.
In a small bowl or measuring cup, whisk garlic, fish sauce, lime juice, ginger, hot pepper sauce, sugar and sesame oil. This will make a thick dressing.
Pour dressing over barley mixture and toss until combined. Refrigerate for at least 30 minutes to allow flavours to blend.
Spoon about ¼ cup (60 mL) mixture onto the centre of each lettuce leaf; fold over and enjoy eating out of hand.
Makes 8 lettuce wraps.
Nutritional Information (per wrap):
Protein: 8 g
Carbohydrate: 25 g
Fibre: 6 g
Sugars: 2 g
Fat: 4 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 44 mg
Sodium: 239 mg
Potassium: 264 mg