Description
A wholesome and protein-packed breakfast salad combining the chewy texture of barley with creamy avocado and perfectly soft-boiled eggs. This balanced recipe is energizing, satisfying, and easy to assemble, making it ideal for a nutritious start to your day or meal prep.
Ingredients
Main Ingredients
- 1 cup cooked barley (cooled)
- 1 avocado, diced
- 2 soft-boiled eggs
- 1 cup baby spinach or arugula
Dressing & Seasoning
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
- Prepare the Base: Arrange the cooled cooked barley evenly in a serving bowl as the base of the salad.
- Add Fresh Ingredients: Top the barley with diced avocado and baby spinach or arugula, distributing them evenly for balanced flavor and texture.
- Make the Dressing: Drizzle olive oil and lemon juice over the assembled ingredients, then season with salt and pepper to taste to enhance the freshness.
- Top with Eggs: Carefully cut the soft-boiled eggs in half and place them on top of the salad.
- Serve: Enjoy the salad warm or chilled according to your preference, freshly prepared or after refrigeration for meal prepping.
Notes
- Add smoked salmon or crumbled feta cheese for additional protein and flavor.
- This salad is ideal for meal prep as it stores well and remains delicious when chilled.
- Use arugula for a peppery bite or baby spinach for a milder green.
- For extra zest, sprinkle with freshly cracked black pepper or a pinch of chili flakes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Brunch
- Method: Boiling and Assembly
- Cuisine: Mediterranean-Inspired
