I was going to make another parsnip salad, but I didn’t have any parsley, so decided to try it with kale instead. It was delicious.
So, I used a vegetable peeler to peel the parsnips and then continue to use the peeler to get nice shavings of parsnip. I cut them into smaller pieces. I added about 2 TBSP of red onions, chopped. I took one leaf of kale and cut them in chiffonade strips. A little walnut oil and the juice of a half a lemon with some salt and pepper and voila! I let it rest about 20 minutes before eating to let the flavor penetrate the vegetables. It was so bright and fresh and tasty.
Single Servings 