Greek-Style Avocado and Barley Salad
"A fabulous, fresh salad that is a meal on it's own; or a delicious side with grilled, roasted or pan-seared entrees...."
INGREDIENTS
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1 1/2 cups uncooked barley
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3 cups water
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Ingredients for the almonds:
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1/2 cup sliced almonds
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1 teaspoon extra virgin olive oil
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1 teaspoon melted butter
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1/4 teaspoon kosher salt or fine sea salt
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Ingredients for the dressing:
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3 tablespoons red wine vinegar
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3 tablespoons olive oil
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1 tablespoon honey
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1/2 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
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Ingredients for the salad:
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1 5-ounce bag baby arugula
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1 large Ripe California Avocado, pitted, peeled and thinly sliced
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1 cup cherry or grape tomatoes, halved or quartered
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1/2 medium red onion, thinly sliced
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1/4 cup Kalamata olives, halved
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1/2 cup Feta cheese, crumbled
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