California Barley Bowl

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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

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