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Barley Breakfast Salad with Avocado and Egg Recipe

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4.3 from 35 reviews

A hearty and wholesome savory breakfast salad featuring chewy cooked barley, creamy avocado slices, and perfectly cooked eggs, dressed with a light lemon and olive oil vinaigrette. This dish offers a nutritious start to the day with balanced protein, healthy fats, and whole grains.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Grain Base

  • 1 cup cooked barley

Eggs

  • 2 eggs

Produce

  • 1 avocado, sliced

Dressing

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Instructions

  1. Cook the Eggs. Place eggs in a pot of boiling water and cook to your preferred doneness—soft, medium, or hard boiled. Once cooked, remove and peel the eggs carefully.
  2. Prepare the Barley Base. While the eggs are cooking, take the warm cooked barley and toss it gently in a bowl with olive oil, lemon juice, salt, and black pepper, ensuring the grains are evenly coated with the dressing.
  3. Assemble the Salad. Arrange the dressed barley on serving plates, top with sliced avocado and the cooked eggs. You may slice or quarter the eggs before placing them on top to make eating easier.
  4. Serve Immediately. Enjoy the salad warm or at room temperature for a satisfying and nutritious breakfast.

Notes

  • Add fresh greens such as arugula or spinach for extra vitamins and texture.
  • This salad is excellent for meal prepping as flavors deepen over time and it can be served cold or warm.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Salad
  • Method: Boiling
  • Cuisine: Modern
  • Diet: Vegetarian

Find it online: https://dishestocook.com/barley-breakfast-salad-with-avocado-and-egg-recipe-2/