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