I hate most salads. The ones with leafy greens, chopped tomatoes, lentils, etc.? I just hate them. They’re not satisfying, they’re not filling and they honestly make me unhappy about life. I’m not saying I need pounds of carbs in my meal, but there’s something about salads that makes me feel like I’m eating rabbit food.
But I did do a double take when I saw 101 Cookbooks‘ recipe for a California barley bowl, which seemed to be a salad for salad-haters. Beyond greens, nuts and avocado — typical salad staples — there were grains! Catchy name aside, this is a salad experiment worth trying. It’s delicious thanks in large part to the different textures — chewy barley, creamy avocado and crunchy nuts — and made for a perfect lunch. Unlike my usual sandwich or taco routine, I felt full but light, which is crucial to being productive the rest of the work day.
– I used a full bag of Trader Joe’s quick-cook barley (8.8 oz or 1.5 cups), which serves 4-6.
– 1 cup dry barley = a little more than 2 cups cooked
– My grain : water cooking ratio was 1 : 1.25 (cups)
– Since I used cotija cheese, I didn’t need to add any salt beyond the salt in the dressing.