Carrot + Parsnip Hemp Seed Salad
I made this salad for my family and they absolutely loved it. This is a vegetable version of fettucine using carrots and parsnips. Parsnips are a close relative to the carrot family. It has many nutritional benefits being it is high in fibre, folate, vitamin C and potassium. Carrots as many of us know are rich in beta-carotene, the beta-carotene then travels to the liver where it is converted to vitamin A. Carrots are available throughout the year, however it is always better to consume locally grown produce as it has higher nutritional value since you limit transit time, so they are in season during the summer and fall months and this is when they are the freshest and most flavorful. Hemp seeds (one of nature's perfect foods!) are rich in protein, making this a popular dish for vegans or vegetarians.
Ingredients:
Salad:
Dressing:
- 4 large carrots peeled
- 2 large parsnips peeled
Dressing:
- 1/2 cup hemp seeds
- 1/2 cup hemp oil
- 1/4 cup olive oil
- 1/2 lemon (juice squeezed)
- 1 + 1/2 cups cilantro chopped
- 1/2 cup basil leaves chopped
- 2 garlic cloves
- Sea salt
Steps:
- Using a vegetable peeler, julienne peeler or vegetable spiralizer peel carrots and parsnips into thin strips
- In a food processor, fitted with a metal blade, process hemp oil, olive oil, lemon juice, garlic, hemp seeds, cilantro, basil leaves and sea salt and blend
- Mix on high speed until it becomes a smooth like paste
- Scrape sides of food processor and add the pesto to the carrot and parsnips mixture
- Toss well until vegetables are fully covered by the pesto
- Serve as a side to any dish!