This dish works well in a household where there are both vegetarians and meat eaters (like mine). That is because this filling salad can serve as the main dish for a vegetarian as well as a side for some grilled chicken for a meat eater. This dish is so healthy and tasty, you won't get tired of it. You can think of it as a kind of deconstructed guacamole with the addition of barley. Kind of.
I like to cook a big batch of barley every once in a while and keep it in the fridge for different uses during the week. It makes salads like this one a cinch to prepare. To cook the barley, I simply add lots water to a pot, bring it to a boil, add the barley and cook it for about 45 minutes with a semi open lid.
Barley and Avocado Salad Recipe:
serves 2 as a main dish or 4 as a side
You will need:
1 hass avocado
1 cup of coked barley
1/2 cup of chopped tomatoes
1 tablespoons of chopped cilantro leaves
1 tablespoon of chopped basil leaves
1 tablespoon of chopped red onion
1 tablespoon of fresh lime juice
1 1/2 tablespoon of extra-virgin olive oil
1/4 teaspoon of salt
fresh pepper to taste
Half the avocado and remove the pit. Cut the avocado flesh into bite size pieces. Mix together the avocado, barley, tomatoes, herbs and red onion. Make a dressing for the salad by mixing the lime juice, olive oil, salt and pepper and whisk it until it comes together. Pour the dressing over the salad and stir it to combine, being careful not to squeeze the pieces of avocados. Serve it immediately.