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I know, I know: another kale salad, but I just had to do it! I made this, along with hard-boiled eggs and fresh fruit, as part of a healthy brunch spread. Did I mention, there were also lots and lots of mixed berry mimosas. Not the most traditional brunch, but paired with good company and conversation, it was perfect.

1 bunch red kale, stems removed, torn into bite-size pieces
Juice of 2 limes (or 1 large lime)
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 avocado, diced
3/4 cup cooked hull-less barley

1. In a large bowl, massage kale leaves with lime juice, oil, salt, and black pepper until they become wilted and tender.
2. Add avocado and barley and toss to combine.

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