Avocado Barley Bowl

Folate-rich avocados and protein-packed almonds both boost Baby's brain development.

Avocado Barley Bowl
Servings: 2 Prep 10 mins Start to Finish 10 mins


For Barley Bowl:
  • 1 1/2 cups cooked barley, warmed
  • 1/4 cup sliced almonds, toasted
  • 1/4 teaspoon kosher salt
  • 1 small ripe avocado, peeled, pitted and sliced
  • Lemony Yogurt Sauce (recipe follows)
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
For Lemony Yogurt Sauce:
  • 1/2 cup plain yogurt
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh chives
  • Pinch of kosher salt

Make It

For Barley Bowl:

1. In a small bowl, stir the barley, almonds and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper.

For Lemony Yogurt Sauce:

2. Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.


  • Adapted from Whole-Grain Mornings by Megan Gordon, Ten Speed Press ($14, amazon.com). Copyright 2013. Photos by Clare Barboza.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 273, Fat, total (g): 10, sat. fat (g): 2, carb. (g): 40, fiber (g): 7, pro. (g): 8, Folate (µg): 44, sodium (mg): 393, calcium (mg): 122, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.