Ingredients

• 6 cups cooked barley
• 4 cups arugula or bean sprouts
• 6 ounces cotija, queso fresco, or ricotta salata cheese
• 1 cup toasted almonds, or a mix of seeds/nuts
• scant 1/2 teaspoon fine grain sea salt, or to taste
• 2 cups plain yogurt
• zest of one lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup of chives, plus more for serving
• 1/4 teaspoon fine grain sea salt
• 2 ripe avocados, thinly sliced

Directions

1. In a large bowl combine the barley, arugula, cheese, almonds, and salt together. Mix well. You might need more or less salt depending on the saltiness of your cheese.
2. Make a quick yogurt sauce by whisking the yogurt, lemon zest, lemon, juice, chives, and salt in a small bowl. You can refrigerate this (or any leftovers) for a few days, if needed. If the sauce begins to separate, just give it a good stir before using.
3. Serve barley mixture topped with avocado, chives, and big dollops of yogurt sauce.