Citrus Herb Barley Avocado Bowl (Printable Version)
Chewy barley, citrus, fresh herbs and avocado tossed in a bright citrus vinaigrette for a nourishing meal.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Citrus
04 - 1 large orange, peeled and segmented
05 - 1 medium grapefruit, peeled and segmented
06 - Zest of 1 lemon
→ Vegetables & Herbs
07 - 1 large avocado, sliced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
→ Citrus Herb Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon freshly squeezed orange juice
15 - 1 teaspoon honey or agave syrup
16 - 1 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse the pearl barley under cold running water. Combine barley, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until the grains are tender. Drain any excess water and let barley cool slightly.
02 - While barley cooks, peel and segment the orange and grapefruit, reserving any collected juices for use in the dressing.
03 - Whisk together extra virgin olive oil, lemon juice, orange juice, honey (or agave), Dijon mustard, lemon zest, salt, and freshly ground black pepper in a small bowl until emulsified.
04 - In a large mixing bowl, gently toss the cooked barley, citrus segments, cherry tomatoes, red onion, chopped parsley, and chopped mint. Drizzle with the vinaigrette and combine lightly.
05 - Divide the barley mixture evenly among four bowls. Arrange avocado slices on top of each serving.
06 - Garnish with additional chopped herbs or lemon zest if desired. Serve immediately for optimal freshness.
# Expert Advice:
01 -
- If you love dishes where every bite offers a surprise—chew, crunch, creaminess—then this bowl will light up your lunchhour.
- The citrus vinaigrette brightens up even the gloomiest day and makes leftovers taste like they’re brand new.
02 -
- I once forgot to rinse the barley first and ended up with a sticky, porridge-like mess—just rinse, it’s worth it.
- Segmenting citrus over a bowl does double duty: juicy fruit for the salad and fresh juice for the dressing.
03 -
- If you prep the citrus ahead, cover it tightly so it stays juicy and bright.
- A little extra lemon zest on top at the last second makes the bowl taste even fresher.