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Title: Kale And Zucchini Salad With Roasted Parsnip Chips
Categories: Salads
Yield: 6 Servings

2 bn Curly kale; chopped
4 Broccoli florets; up to 5,
- chopped
1/4 Red onion; diced
1 Carrot; julienned
1 Zucchini; chopped
1/2 Honeycrisp or Granny Smith
- apple; diced
1/2 c Dried cranberries
1/4 c Toasted walnuts
1/2 Avocado; chopped
1 Parsnip; sliced paper thin
1/2 tb Extra virgin olive oil
Salt
Pepper
1 tb Almond butter
1/2 tb Gochujang
1/4 c Coconut water
1 tb White vinegar
1/2 ts Ground turmeric
Salt
Pepper

Preheat oven to 450?F. Slice parsnip into paper thin slices (you can
use a mandolin or a potato peeler). Drizzle with 1/2 tb extra virgin
olive oil and place slices on baking sheet in one layer. Place in the
preheated oven for ~7 minutes until they are toasted brown. Set aside
to cool.

Place all salad ingredients into a large bowl. Season with salt.

Create dressing by placing all dressing ingredients into a deep bowl
and using an immersion blender to blend until creamy.

Add dressing, little by little, to salad (you don't want to
overdress). When greens are just barely coated with salad, use your
hands to massage the dressing into the kale and other greens. Place
in the refrigerator for at least 45 minutes and up to 24 hours.

Right before serving, add a little more dressing (to taste). Garnish
with roasted parsnip chips.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
kale-and-zucchini-salad-with-roasted-parsnip-chips/>

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