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TUESDAY - Lunch

Kale + Barley + Avocado Salad with Honey Lemon Vinaigrette dressing

Kale-Bean-Salad1.jpg

Ingredients:

  • 1 Avocado cubed
  • 1 cup chickpeas
  • 4 cups kale, loosely packed
  • 1/2 cup uncooked pearl barley (just over 1 cup cooked)
  • 1/3 cup crumbled feta cheese (Optional)
  • 2-3 tbsp sunflower seeds
  • 2 tbsp red onion, finely diced
    Vinaigrette
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 2 tsp honey

Directions:

Cook barley according to package instructions. Set aside to cool. Whisk together the vinaigrette ingredients and toss with the kale. Toss very well to get all kale coated. Once barley is cool, toss with the kale vinaigrette and remaining ingredients. Leave avocado out until right before serving or eating. Enjoy!

Earlier Event: November 28
TUESDAY - Breakfast
Later Event: November 28
THURSDAY - Lunch