What's For Dinner?

Winter Salad With Lemon Yogurt Dressing

If I hadn't already deemed the kale salad from last week "the best salad ever"  I might be tempted to give the title to this one!
A recent goal of mine has been to take full advantage of food that's in season.  This recipe is the perfect example of that- a winter salad, with lots of crisp root veggies and a tangy and light yogurt dressing.  The final touch is the salty sunflower seeds sprinkled on top.  It's just heaven. 
I like adding some chicken or maybe a couple of slices of sharp cheddar cheese on the side to complete the meal.   

Recipe after the break-


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
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 7 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.


Fashalina aka The Hyperbalist said...

uhhh forreal? that looks AMAZING.


My heartmate is going on a 12 day vegan diet so this is perfect!

Crystal said...

I could eat this for 12 days! The chickpeas really make you full, it's great.