Winter Salad with Lemon-Yoghurt Dressing

Ingredients for Winter Salad with Lemon-Yoghurt Dressing

• 240ml plain whole-milk yoghurt

• 1/3 cup chopped fresh Italian parsley

• 1/4 cup avocado oil or canola oil

• 60ml fresh lemon juice

• 1 garlic clove, pressed

• Fine sea salt

• 8 cups coarsely chopped cos 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

• 100g sliced celery

• 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems

• 3/4 cup canned garbanzo beans (chickpeas), drained

• 110g halved pitted Kalamata olives

• 80g thinly sliced radishes

• 70g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.