-2 medium-large kohlrabi (~1 1/4 lbs.)
-1/2 c. plain full fat goat milk yogurt or cow’s milk yogurt
-2 T. minced dill
-2 T. minced parsley
-1 lg. clove of garlic, minced
-2 T. fresh lemon juice
-1 t. honey
-2 T. extra virgin olive oil
-a few healthy pinches of salt & pepper
-1/4 c. sunflower seeds, lightly toasted
-1/2 c. raisins, soaked in hot water for 10 minutes and
-1/4 t. sumac (optional but recommended)
-sm. handful of micro greens (or sprouts)
-salt and pepper to taste
Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.
In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.
Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins.
Divide between plates and top with a sprinkle of sumac and micro greens. Enjoy!
Adapted from dishingupthedirt.com