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