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Parsnip-Purslane Salad

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.

Source: Paul Matthews (Entered by Janice Matthews)
Serves: About 3
Vegan!

Ingredients

1` whole raw parsnip, peeled and diced

1/4 lb. purslane, washed and chopped View Available Products

1 frond fennel, finely chopped View Available Products

2 T. chopped red onion View Available Products

5 kalamata olives, pitted and chopped

1/4 Meyer lemon, juiced

1 dash red wine vinegar

to taste a drizzle of toasted sesame oil

Step by Step Instructions

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

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Comments added by fellow market members.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible.

This market is using the Locally Grown online farmers market system. More information about how your market or farm can also use this system can be found at locallygrown.net/faq. Legal information about using this website can be found at locallygrown.net/legal.