This is a beautiful salad - crisp, green, colorful, and sparkling-fresh. During these dark days of December in the northern hemisphere, I tend towards mostly cooked foods - soups, breads, baked casseroles, grits, pastas, things covered in cheese - but I also welcome a burst of freshness every now and then! I hope you enjoy this nutritious, gorgeous salad as much as we did!
YIELD: 4 quart-sized salads
- 1/2 c plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp freshly-squeezed lemon juice
- 1 clove garlic
- kosher salt and freshly-ground black pepper, to taste
- 2 - 3 tbsp minced fresh parsley
- 2 c cooked chickpeas, drained and patted dry
- 12 pitted kalamata olives, halved
- 1 large carrot, peeled, halved, and thinly sliced
- 1-2 fresh broccoli stalks, peeled and thinly sliced
- 1 bunch radishes, halved and thinly sliced
- 2 stalks celery, thinly sliced
- 1 c julienned jicama
- 1 small avocado, pitted, peeled, and thinly sliced
- 2-3 hearts romaine, shredded
- 1/2 c roasted, salted sunflower seeds
- Make the lemon-yogurt dressing: combine the yogurt, olive oil, lemon juice, garlic clove, and salt and pepper in a pint-sized mason jar or other tall container. Puree and emulsify the dressing using a handheld stick blender. Stir in the parsley.
- Pack the salads: divide the dressing evenly between each of 4 tall quart-sized containers. Layer the chickpeas, olives, carrots, broccoli stalk, radishes, celery, jicama, romaine, and avocado in the jars. Divide the sunflower seeds evenly between 4 2-oz jars or snack-size zip-top bags for each salad. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with sunflower seeds.
TIME-SAVING TIPS: Use your favorite store-bought yogurt dressing in place of the homemade dressing.
SPECIAL DIET SWAPS: This salad is vegetarian, nut- and gluten-free as-is. For a vegan salad, substitute your favorite plain non-dairy yogurt for the Greek yogurt in the dressing.
Food styling, photography, and infographics by Robert Campbell.