Winter Salad with Lemon-Yogurt Dressing

Name: Winter Salad with Lemon-Yogurt Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, halved, pitted, peeled, sliced; 237 milliliters 1/2-inch cubes peeled kohlrabi or peeled broccoli stems; 177 milliliters canned garbanzo beans (chickpeas), drained; 59 milliliters avocado oil or canola oil; 2 smalls carrots, thinly sliced into rounds; 237 milliliters sliced celery; 1 garlic clove, pressed; 355 milliliters 1/2-inch cubes peeled jicama; 177 milliliters halved pitted Kalamata olives; 59 milliliters fresh lemon juice; 79 milliliters chopped fresh Italian parsley; 118 milliliters thinly sliced radishes; 118 milliliters roasted sunflower seeds; 2 liters coarsely chopped romaine lettuce (about 8 large leaves); 4 servings Fine sea salt; 237 milliliters plain whole-milk yogurt

Need a gluten free and vegetarian main course? Winter Salad with Lemon-Yogurt Dressing could be a great recipe to try. One serving contains 467 calories, 13g of protein, and 35g of fat. This recipe serves 4. It is perfect for Winter. Head to the store and pick up roasted sunflower seeds, carrots, canolan oil, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.