LOTS OF SUNSHINE - Avocado, Barley salad

Light north breezes are making everything fine at the beach. The tide is up most of the day and the swimming along hollywod beach is excellent. The ocean is calm and cool and there are no rip current warnings.


AVOCADO , BARLEY & BACON SALAD

Barley - 1/2 cup
Bacon - 4 slices
Avocado 1, -sliced
Corn - frozen, thawed - 1/2 cup
Peas - frozen, thawed - 1/2 cup
Red onion - chopped - 1/2 cup
Tomatoes, fresh diced - 1 cup
Chicken, roasted -light & dark shredded - 2 cups
Chicken stock - 1 cup
Kosher Salt
Black pepper, fresh ground

Cook the barley in about 2 cups of water. When the water is almost evaporated add a cup of chicken stock and let it cook down. Let the barley cool.Fry the bacon crisp. Let it cool and break into small piecesMix this all together with the corn, peas, red onion and tomatoes in a large bowl.

Now toss in your chicken pieces and toss.
Drizzle on a dressing of simple 1/2 and 1/2 olive oil and vinegar whisked with a couple of pinches of salt and pepper to taste.
Toss this salad again, lightly and serve with some crusty fresh bread