Cook the barley in a pot of water for 15 minutes.
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Then, add the edamame, cook for 5 more minutes, and drain excess water.
Meanwhile, combine the dressing ingredients in a small bowl.
Toss the kale with half of the dressing, massaging the leaves with your hands to soften them.
Divide the barley, edamame, and kale among bowls. Then, toss them with sliced avocado, thinly chopped onions, and the remaining dressing.