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Barley & Avocado Salad
Barley & Avocado Salad

Barley & Avocado Salad

with Butterbeans, Tomatoes, and Fresh Basil

Recipe Development Team
Recipe Development TeamPublished on September 02, 2015

For a truly delicious grain salad, it's all about the mix-ins! In this recipe, we're adding creamy butter beans, silky avocado, and juicy grape tomatoes for a fun mix of colors, textures, and flavors. Torn basil adds a touch of lemony freshness for the perfect finish.

Tags:
Vegan
Allergens:
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

¾ ounce

Pearl Barley

(Contains: Wheat)

3 ounce

Grape Tomatoes

1 unit

Shallot

½ ounce

Basil

1 unit

Avocado

1 can

Butter Beans

1 unit

Veggie Stock Concentrate

2 tablespoon

Balsamic Vinegar

1 tablespoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values

/ per serving
Calories657 kcal
Energy (kJ)2748.9 kJ
Fat25 g
Carbohydrate97 g
Dietary Fiber27 g
Protein19 g
Sodium1022 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Strainer
Bowl

Instructions

1

In a medium pot, bring 4 cups of water and the stock concentrate to a boil. Meanwhile, halve the tomatoes, tear the basil leaves, and drain and rinse the beans.

Cook the barley
2

Add the barley to the boiling water and cook for about 20 minutes, until tender. Drain and set aside.

Prep ingredients
3

Meanwhile, thinly slice the shallot. Halve, pit, and thinly slice the avocado.

4

Toss the avocado, barley, beans, shallot, and tomatoes in a large bowl with the vinegar, mustard, and 2 tablespoons olive oil. Season with salt and pepper.

5

Serve with a sprinkle of torn basil and enjoy!

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