Winter Salad with Lemon-Yogurt Dressing

Winter Salad with Lemon-Yogurt Dressing
This salad has every texture you could imagine. The tangy dressing is perfect. It is delicious. This recipe is from Bon Appetit February 2011 issue.

 

 

 

 

 

Winter Salad with Lemon-Yogurt Dressing

dressing

  • 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

salad

  • 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

Preparation

dressing

  • Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.

Salad

  • Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

 

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