Avocado and Parsnip Salad

Vatta reducing

Pitta increasing in excess

Kapha increasing

For 2 people

I enjoy doing this 10-minute fresh salad at the end of the fall. The parsnips are collected from the garden after the first frost so they are tender and sweet. The parsley is at the peak of its flavor and the avocados are surely a creamy and comforting addition.

 Avocado is a tree native to Central Mexico. Parsnips are a root vegetable related to the carrot. Both avocados and parsnips are rich in Vitamin K, C, E, Potassium, and foliate. They are high in fiber. Parsnips are rich in the mineral manganese.

Select an avocado that is not too green and not too ripe, just enough to release its oil and make the salad juicy.

The secret of this salad is the quality and freshness of its ingredients.

Ingredients:

1 large parsnip, peeled and then scraped into strings with a potato peeler

1 large avocado, peeled and cut into slices

½ cup parsley leaves (do not use stems), cut finely (use the blender if necessary) 

Juice of ½ lemon

4 tsp organic roasted sesame oil

5 tsp of black sesame seeds

Procedure:

Serve as a complement to main dishes.

Mix all ingredients in a salad bowl before you begin cooking other dishes. This will give the mix a few minutes to marinate.

Goes lovely with polenta or basmati rice.