Barley Salad with Mango, Sprouts and Avocado Dressing

For the dressing:
1 ripe avocado, pitted and peeled
1 tablespoon extra-virgin olive oil
Juice from 1 lemon, plus zest
2 tbsp sherry vinegar, or other light vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup Greek yogurt
2 cloves garlic, minced

For the salad:
1 1/2 cups barley (or wheat berries), cooked according to package directions
3/4 cup pepitas (pumpkin seeds) or sunflower seeds, toasted and lightly salted
1 cup radish sprouts
3/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 ripe medium mangos, peeled and cut into 1/2-inch dice
1/2 teaspoon kosher salt
1 avocado, diced

Make the dressing: In the bowl of a food processor (or blender) combine the avocado, olive oil, lemon juice, vinegar, salt and a few grinds of pepper. Process until smooth. Add the yogurt at the end and process until combined. Taste and season with additional salt and pepper if desired.

Assemble the salad: Right before eating, combine the cooked and cooled grains, 1/2 cup of toasted pepitas, 3/4 cups sprouts, cilantro, parsley, mango, avocado, and salt. Fold in the avocado dressing and stir to combine. Top with remaining 1/4 cup toasted peptias and sprouts.

Yield: 4 servings

Adapted from The Kitchn.