Monday, April 02, 2007
RECIPE ~ Parsnip Salad
Lately my husband and I have been on a "salads for dinner" kick, perhaps because summer is on its way and we'd like to fit back into our lighter clothes! This salad is a full meal (and makes a great potluck or picnic dish) with a variety of nutrients, textures and flavours. And it's highly versatile -- use any root vegetable and green bean you like!
2 large parsnips
1 large handful snap peas
1/2 cup cherry tomatoes
red leaf lettuce and spinach
juice of 1 lime + 2 Tbsp mayonnaise OR 1/4 cup plain yogurt
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp dried or 2 Tbsp fresh chopped basil
salt and pepper to taste
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 until tender-crisp, about 5 minutes. Lightly salt the steamed vegetables and allow 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 (more pepper or olive oil?), then add steamed vegetables and tomatoes and toss to coat evenly. Spoon over the greens and you're done! Serves 2 for dinner, or 4 as a side dish.
For extra healthy ingredients, substitute 1 Tbsp olive oil for 1 Tbsp flax or hemp seed oil, and/or add 1 small cubed avocado.
FOR INDIVIDUAL DOSHAS
VATAS Great for Vatas; perhaps add 1 small minced garlic clove to the dressing
PITTAS Use all lettuce and no spinach; choose yogurt; reduce or omit salt
KAPHAS Better to replace parsnip with turnip or white potato; choose yogurt; replace 2 Tbsp olive oil with 2 tsp sunflower oil; reduce or omit salt; perhaps add 1 small minced garlic clove to the dressing