Description
A savory and satisfying breakfast salad featuring warm, nutty barley combined with fresh spinach, creamy diced avocado, and a perfectly soft-boiled egg, lightly dressed with olive oil and seasoned to taste.
Ingredients
Base
- ½ cup cooked barley
- ½ cup spinach leaves
Toppings
- ½ avocado, diced
- 1 soft-boiled egg
Dressing & Seasoning
- 1 tsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the barley and spinach: Ensure the barley is warm or freshly cooked. In a bowl, combine the warm barley with fresh spinach leaves and drizzle with olive oil. Toss gently to coat the spinach and barley evenly.
- Add the toppings: Arrange the diced avocado evenly over the barley and spinach mixture. Peel and halve the soft-boiled egg, then place it on top of the salad.
- Season and serve: Sprinkle salt and freshly ground black pepper over the entire salad to taste. Serve immediately for the best flavor and texture.
Notes
- Add cherry tomatoes for a pop of color and fresh sweetness.
- Use freshly cooked barley for the warmest salad experience or reheat cooked barley gently before tossing.
- Soft-boiled eggs can be made by boiling eggs for 6 minutes and then cooling in ice water for easy peeling.
- For extra protein, consider adding a sprinkle of feta cheese or toasted nuts.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
