Description
Parsnips are often cooked before being eaten, but they are very flavorful raw, too. Most of their flavor is found right below the skin, so instead of peeling them, it’s best to give them a good scrub and grate them. Raw parsnips are crunchy like carrots, but much sweeter. They are also very nutritious and an excellent source of potassium, antioxidants, and fiber. This recipe will easily become a favorite.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
Scale
For the Dressing:
- 1/3 cup extra-virgin olive oil
- Juice of 1 lime
- 2 tablespoons minced fresh mint leaves
- 1 teaspoon pure maple syrup
- Pinch sea salt
For the Salad:
- 1 bunch kale
- 1/2 parsnip, grated
- 1/2 carrot, grated
- 2 tablespoons sesame seeds (optional)
Instructions
To Make the Dressing:
- In a large bowl, whisk together the oil, lime juice, mint, syrup, and salt.
To Make the Salad:
- Wash the kale well and pat it dry with a towel.
- Using scissors, cut the kale leaves off the stems and into small, bite-size pieces.
- Add the kale to the dressing and massage the dressing into the kale for 1 minute to help soften
the greens. - Add the parsnip, carrots, and sesame seeds (if using).
- Gently toss to combine, and serve.
Notes
Time-Saving Tip:
Use a food processor to grate the parsnip and carrots, and prep-free baby kale for the salad greens. Keep in mind that baby kale does not keep as long as regular kale, so you will want to serve it immediately.
Nutrition
- Serving Size: 4