Green Salad with Charred Broccoli and Pearled Barley

Sometimes dinner can feel like its uninspired when I'm trying to use up leftover ingredients in the fridge to make a balanced meal. This salad came about by an accident, but it has made a near weekly appearance throughout the last few months. The creaminess of the avocado and hard boiled egg balance out the tangy and acidic dressing and the charred broccoli adds a wonderful texture. By incorporating a hearty grain such as barley, the dish feels dinner worthy and more substantial. I've also added a few other green vegetables in my fridge to add more crunch to the salad, such as cucumbers and snap peas.

2-2 People

15 Minutes

30 Minutes

For the broccoli

  • 1/2 Pound Broccoli Florets

    Cut into chunks (1-2 inches)

  • 1.5 TBSP Extra Virgin Olive Oil
  • To taste Salt and Pepper

For the dressing

  • 1/2 Small Shallot

    Small Dice

  • 1 TBSP Dijon Mustard
  • 3 TBSP Red Wine Vinegar
  • 3 TBSP Extra Virgin Olive Oil
  • To taste Salt & Pepper

For the salad

  • 1 Large Avocado

    Diced, 1/2 avocado per salad

  • 1 Hard Boiled Egg

    Quartered, 1/2 egg per salad

  • To taste Cucumber


  • To taste Snap Peas


  • 1/2 Cup Pearled Barley

    Make sure to read the preparation notes carefully for timing

  • 1/2 Pound Broccoli Florets


  • To taste Asiago Cheese

    Freshly grated, other sharp cheeses would work well (feta, parmesan, etc).

  • To taste Green Leaf Lettuce, Spring Mix, etc

    Use any green that is in season for the salad base.


  1. Prepare the pearled barley per the instructions on the bag. This can take anywhere from 15 minutes to an hour depending on the type of barley you've purchased.
  2. Adjust the oven rack to the highest shelf and preheat to 500 degrees F. Cover a baking sheet with aluminum foil and have it preheat along with the oven.
  3. Combine the broccoli with the olive oil and salt and pepper in a dish and set aside until the oven is ready. Roast the broccoli for 12-15 minutes without moving to get a deep char. Keep an eye on the broccoli after 11-12 minutes to ensure it doesn't burn.
  4. While the broccoli is roasting, prepare the dressing. Finely dice the shallot and combine it with the mustard, red wine vinegar, and olive oil. Salt and pepper to taste. Set aside.
  5. Assemble the salads, starting the base layer of the greens, topped with the chopped vegetables, pearled barley, avocado, hard boiled egg, and roasted broccoli. Garnish with the cheese, drizzle the dressing, and dig in.