Name: Winter Salad with Lemon-Yogurt Dressing
Cook time: 30 minutes
Yield: 4 main-course or 8 side-dish Servings
Ingredients: 1 cup plain whole-milk yogurt; 1/3 cup chopped fresh Italian parsley; 1/4 cup avocado oil or canola oil; 1/4 cup fresh lemon juice; 1 garlic clove, pressed; Fine sea salt; 8 cups coarsely chopped romaine lettuce (about 8 large leaves); 1 1/2 cups 1/2-inch cubes peeled jicama; 2 small carrots, thinly sliced into rounds; 1 avocado, halved, pitted, peeled, sliced; 1 cup sliced celery; 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems; 3/4 cup canned garbanzo beans (chickpeas), drained; 3/4 cup halved pitted Kalamata olives; 1/2 cup thinly sliced radishes; 1/2 cup roasted sunflower seeds

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