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California Barley Bowl Recipe

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Category: Side Dishes

 Ingredients List

  • 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


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.

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.

Serve topped with avocado, chives, and big dollops of yogurt sauce. I used about half to top the main bowl, and served the rest on the side.

Enough for a small crowd.

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