Meatless Wednesday

recipe 1California Barley Bowl

6 cups  cooked barley, 4 cups arugula, 6 oz. ricotta salata cheese, 1 cup toasted almonds, 1/2 tsp. sea salt, 2 cups plain, fat free Greek yogurt, zest of one lemon, 1 tbsp. squeezed lemon juice, 1/4 cup of chives, plus more for serving, 1/4  tsp. sea salt, 2 ripe avocados, thinly sliced.

  • In a large bowl combine barley, arugula, cheese, almonds, and salt.  Mix well.
  • Make a quick yogurt sauce by whisking yogurt, lemon zest,lemon juice, chives, and salt
  • Serve topped with avocado, chives,and big dollops of yogurt sauce
  • Enjoy

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