For the dressing:
1 ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon sherry vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup Greek yogurt

For the salad:
1 1/2 cups raw einkorn
3/4 cup pepitas
1 cup sunflower sprouts or 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
1/2 avocado, diced (optional)