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Time
30 min
Level
Basic
Author
hellofresh

Barley & Avocado Salad | with Butterbeans, Tomatoes, and Fresh Basil

vegan
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
In a medium pot, bring 4 cups of water and the stock concentrate to a boil. Meanwhile, halve the tomatoes, tear the basil leaves, and drain and rinse the beans.
2
Add the barley to the boiling water and cook for about 20 minutes, until tender. Drain and set aside.
3
Meanwhile, thinly slice the shallot. Halve, pit, and thinly slice the avocado.
4
Toss the avocado, barley, beans, shallot, and tomatoes in a large bowl with the vinegar, mustard, and 2 tablespoons olive oil. Season with salt and pepper.
5
Serve with a sprinkle of torn basil and enjoy!
Micro nutrients
Total weight
386.76g
Carbs
64g
Dietary fiber
22.07g
Sugar
11.81g
Fats
25.47g
Saturated
3.75g
Poly
3.75g
Mono
17.36g
Proteins
19.83g
Calcium
10.85%
Iron
61.28%
Magnesium
18.62%
Vitamin A
48.34%
Vitamin C
194.18%
Vitamin B6
3.12%
Sodium
11.21%
Potassium
68.67%
Cholesterol
0mg
Percentages are based on a diet of 2000 calories a day.
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