Source: Paul Matthews
Servings: About 3
Entered by: Janice Matthews
Vegetarian Vegan

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y'all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy.

Ingredients

  • 1` whole raw parsnip, peeled and diced
  • 1/4 lb. purslane, washed and chopped
  • 1 frond fennel, finely chopped
  • 2 T. chopped red onion
  • 5 kalamata olives, pitted and chopped
  • 1/4 Meyer lemon, juiced
  • 1 dash red wine vinegar
  • to taste a drizzle of toasted sesame oil

Instructions

  1. 1
    Prepare individual veggies as indicated above, then mix all ingredients together and serve!

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