Get your kettle filled and boiling, you will need it at least twice.
Bring a large pot of well salted water to boil.
Cook barley (your choice of grain) until al dente (still has a bite) and strain through a colander, rinse thoroughly with cold water, set aside.
Meanwhile start preparing your other salad ingredients.
Trim asparagus, discard woody part of stems.
Blanch asparagus: Lay asparagus in one rectangular container, put ice water in the second container; Pour boiling water over asparagus and quickly stir in a pinch of bicarbonate of soda; As soon as the asparagus turns bright green, remove with tongs and plunge into ice water bath.
Once cooled, remove asparagus and place between sheets of paper towels or clean tea towels, roll up loosely and keep in fridge until required.
Blanch edamame: Place frozen edamame in measuring jug; Pour boiling water over edamame and quickly stir in a pinch of bicarbonate of soda; As soon as the edamame turns bright green, drain, and fill the jug with ice water.
Once cooled, strain edamame, set aside.
Roughly chop smoked almonds, set aside.
Halve the avocado, deseed, and remove from skin. Slice the halves, fan out the slices and sprinkle well with lemon juice, set aside.
Divide the Green Goddess Dressing between four dinner plates, I spread the dressing towards the outside of each plate with a large spoon.
Start layering the salad on each plate, starting with the grain.
Then divide hot smoked salmon across the plates, tearing the salmon filets as you go.
Add asparagus, I trim the spears to fit the plate, splitting the spears and then chopping the trimmed ends. Add to the plate.
Add edamame beans, a fan of avocado, and red onions.
Sprinkle with chopped smoked almonds.
Drizzle with lemon juice or add a lemon wedge
Decorate with mint leaves and dill fronds.
Serve with any leftover dressing on the side, along with salt & pepper.