Recipe
Parsnip Root Garden Salad
A simple arrangement of root vegetables and fresh greens.
Ingredients
- 250 g Parsnip
- 150 g Arugula
- 100 g Almond Milk
- 50 g Avocado
Steps
- Chop the parsnip into bite-sized pieces.
- Toss the arugula with the almond milk in a large bowl.
- Dice the avocado evenly for distribution.
- Combine all elements for the final presentation.
Per serving
76 kcal · protein 2.2 g · carbs 13.8 g · fat 2.1 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts
Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.