Romaine Salad With Lemon-Yogurt Dressing

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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

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