Light Shrimp and Barley Salad

Light Shrimp and Barley Salad

November 30, 2016
Light Shrimp and Barley Salad for diverticulitisLight Shrimp and Barley Salad for diverticulitis
Serves 4

An very versatile and easy to make recipe with lots of delicate seafood flavor.  The barley provides lots of fiber, which is recommended for those with diverticulosis.


  • 1 Cup
  • 2 Cups
    chicken broth
  • 1/2 Cup
    shrimp, peeled, deveined, and cooked
  • 1
    medium green pepper, seeded and chopped
  • 1 Teaspoon
    Dijon mustard
  • 1/2 Cup
  • 1/2 Cup
    fresh basil, chopped


  1. In a medium saucepan, bring barley and chicken broth to a boil. Reduce heat and simmer for 30 - 40 minutes, or until the barley is tender.

  2. Drain well and fluff with a fork.

  3. In a large serving bowl, combine the barley, shrimp, green pepper, mustard, mayonnaise and basil, and chill at least 30 minutes.

  4. Garnish with fresh basil. Serve.


There are no reviews yet.

Be the first to review “Light Shrimp and Barley Salad”