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Sunset Salad
A delicious salad that uses vegetables that are available all year round that makes an excellent packed lunch; pack the dressing and seeds into separate leak proof pots and mix when ready to eat.
Servings: 2 people
Ingredients
Approximately equal amounts of grated
- Parsnip
- Carrot
- Butternut squash
- 1/2 red pepper - shredded
- 1/2 yellow pepper - shredded
Dressing: Equal amounts of
- Lemon Juice
- Olive Oil
- Soy Sauce / Tamari or Essential Aminoes
- Mixed seeds to serve - I use sunflower - pumpkin and hemp
Instructions
- Mix the grated parsnip, carrot, squash and peppers well together. Put the dressing into a jam jar and shake well. Drizzle the dressing over the salad before serving and toss well, sprinkle with seeds before serving.
- I serve this on a bed of spinach leaves with an avocado.
Notes
Variations: Add grated sweet potato.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 310kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 537mg | Potassium: 861mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14060IU | Vitamin C: 126.2mg | Calcium: 82mg | Iron: 2.1mg