mmmmmm.....pppaaarrrssssnnniiiipppsssss

Have I mentioned my new found supreme love for parsnips???  Just in the past couple of weeks, I've used them in several applications: baked, raw, shaved, chunked.  They smell so peppery and delicious when peeling the skins off, and are quickly becoming one of my go-to veggies. 

Last night I had a volleyball game, so I wanted to keep dinner on the light side.  I whipped up two salads in record time with amazing results.  The ideas for both salads came from my body screaming at me to load it with fiber!  I highly recommend, if either of these salads sound yummy to you, making the parsnip salad as a main dish, because it is filling and very satisfying.

 

Parsnip and Avocado Salad
salad mix
parsnips, shaved (discard peel and woody insides)
Craisins (dried cranberries)
avocados, chunked
safflower oil
ume plum vinegar
KS&P
chopped raw almonds

Green Bean, Mushroom and Grape Tomato Salad
fresh green beans, blanched (steamed then immediately plunged into ice cubes and water)
grape tomatoes, halved
button mushrooms
shallots, thinly sliced
fresh dill
safflower oil
white wine vinegar
fresh squeezed lemon juice
KS&P

We polished off the parsnip salad because it would not have been as good the next day, but there are some leftovers of the green bean salad that I am looking forward to eating for lunch today.  The green bean salad would make a great summer salad to bring to BBQs or picnics, because it's good cold or at room temperature.  Plus, it's pretty. :)