1 cup plain yogurt |
1/3 cup fresh parsley, chopped |
1/4 cup avocado oil |
1/4 cup fresh lemon juice |
1 garlic clove, pressed |
sea salt |
fresh ground black pepper |
8 cups romaine lettuce, coarsely chopped |
1 1/2 cups jicama, peeled and diced |
2 carrots, thinly sliced into rounds |
1 avocado, halved peeled pitted and sliced |
1 cup celery, sliced into half moons |
1 cup kohlrabi, peeled and diced or 1 cup broccoli stem, peeld and diced |
3/4 cup garbanzo beans, drained if canned |
3/4 cup kalamata olive, pitted and halved |
1/2 cup radish, sliced thin |
1/2 cup roasted sunflower seeds |
