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Barley & Avocado Salad

Barley & Avocado Salad

with Butterbeans, Tomatoes, and Fresh Basil

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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

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ ounce

Pearl Barley

(ContainsWheat)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2748.888 kJ
Calories657 kcal
Fat25 g
Saturated Fat0 g
Carbohydrate97 g
Sugar0 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
Utensilsarrow down iconarrow down icon
Pot
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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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.

2

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

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!