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

Instructions

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