Greek-Style Avocado and Barley Salad
A fabulous, fresh salad that is a meal on it's own; or a delicious side with grilled, roasted or pan-seared entrees.
Servings: 6 -8
Calories:
Ingredients
- 1 ½ cups uncooked barley
- 3 cups water
- Ingredients for the almonds:
- ½ cup sliced almonds
- 1 teaspoon extra virgin olive oil
- 1 teaspoon melted butter
- ¼ teaspoon kosher salt or fine sea salt
- Ingredients for the dressing:
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Ingredients for the salad:
- 1 5- ounce bag baby arugula
- 1 large Ripe California Avocado pitted, peeled and thinly sliced
- 1 cup cherry or grape tomatoes halved or quartered
- ½ medium red onion thinly sliced
- ¼ cup Kalamata olives halved
- ½ cup Feta cheese crumbled
Instructions
- Combine barley and water in a medium size pot. Bring to a boil, then reduce to a low simmer and cover with lid slightly ajar. Cook for 35-45 minutes or until water has been absorbed. Remove from heat, stir and allow to cool to room temperature.
- Preheat oven to 325˚F. Combine almonds, olive oil and salt in a medium size baking pan. Bake for 8-10 minutes or until light golden brown, stirring to redistribute after 5 minutes. Remove from oven and set aside to cool.
- Combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
- Combine cooked and cooled barley, avocado, arugula, tomatoes, red onion and olives in a large serving bowl (or platter). Add the prepared dressing and toss gently to coat. Taste and add a bit more salt, if needed. Top with Feta cheese and toasted almonds.