Parsnip Salad << Back to Sattwic Foods
Ingredients

2 large Parsnips
1 large handful Snap peas
1/2 cup Cherry tomatoes
Red leaf Lettuce and Spinach
Dressing:
Juice of 1 Lime
1/4 cup plain Yogurt
1 tbsp. Apple cider vinegar
2 tbsp. Olive oil
1 tsp. dried Basil or
2 tbsp. fresh chopped Basil
Salt and Pepper to taste

Procedure

Scrub the parsnips clean and trim off the ends plus any hard bits of skin. Chop into grape-sized pieces and steam until tender, about 20 minutes. Meanwhile, wash snap peas and trim off the ends. Chop in half. Steam them until tender-crisp, about 5 minutes. Lightly salt the steamed vegetables and allow it to cool.

Wash, dry and tear enough lettuce and spinach to cover dinner plates generously. Wash and halve the cherry tomatoes. In a large bowl combine all the dressing ingredients; taste and adjust seasonings, then add steamed vegetables and tomatoes and toss to coat evenly. Spoon over the greens and your salad is ready.

Serves 4

Variations

For extra healthy ingredients, substitute 1 tbsp. Olive oil with 1 tbsp. Flax or Hemp seed oil, and/or add 1 small cubed Avocado.

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