Winter Salad with Lemon-Yogurt Dressing

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 4

We love using kohlrabi in salads. The light green or purple veggie looks like a cross between a turnip and a fennel bulb and tastes like celery root or a mild turnip.

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

Directions:

1. Dressing: Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
2. Salad: Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

By RecipeOfHealth.com