I have never been a big fan of raw food except for the green, leafy salads. However, I am now inspired to make more and more raw food recipes after making and savoring every bite of a wonderful salad from Local Flavors by Deborah Madison, the latest book I inherited from my special friend, Sally.
If you’re looking for a very delicious detox food after all those Superbowl snacks, this Carrot and Parsnip Salad is what you need. This is the kind of salad that can almost pass as dessert except for it is anything but! There are all sorts of healthy stuff in this salad… carrot, parsnip, dates, lemon, honey, Greek yogurt, and walnuts. Need I say more?
This salad is super fresh with delightful carrot and parsnip crunches. The honey-lemon vinaigrette gives it a bright and sweet flavor that almost tricks your mind into thinking you’re eating some sort of vegetable candy. Yum!
A feel good, sexy salad that is equal parts earthy, zesty, and crunchy… definitely the kind that you will want to eat non-stop!
Carrot and Parsnip Salad (Makes 4 servings)
Adapted from Deborah Madison’s Parsnip Salad with Walnuts and Dates, Local Flavors
1 carrot, peeled
1 parsnip, peeled
8 dried and pitted Medjool dates
zest of a small lemon, (use a Meyer lemon if you have one)
1/2 teaspoon fleur de sel
few grinds of black pepper
2 teaspoons fresh lemon juice
2 teaspoons honey
2 tablespoons Greek yogurt
1/3 cup walnuts, roughly chopped
In a small bowl, whisk together the lemon juice and honey. Set aside.
Heat a small, nonstick pan over medium heat. When the pan is hot, toast the walnuts for 5-7 minutes. Stir often to make sure the walnuts don't burn. Turn off the stove, move the walnuts into a small bowl, and let cool.
Grate the carrot and parsnip with a box grater, using the side with the large holes. Split the dates lengthwise and then cut into 6 pieces.
Place the grated carrot and parsnip into a large serving bowl. Add the chopped dates. Zest the lemon right into the bowl. Toss everything together with fleur de sel and freshly ground pepper. Drizzle the lemon-honey dressing over the ingredients and drop the Greek yogurt on top. Mix everything well together.
Cover and refrigerate if you don't serve it right away. Toss in the toasted walnuts right before serving.