Winter Salad with Lemon-Yogurt Dressing
['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']
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.
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