MMMMM----- Recipe via Meal-Master (tm) v8.06

     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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