Parsnip Couscous Salad

Parsnip, when pulsed in the food processor, has the same consistency and taste as couscous. It’s a great way to add a little oomph to your salad.  (2 servings)


1 parsnip, chopped
1 celery stalk, cut into small pieces
¼ cucumber, cut into rounds and quartered
2 pears, cut into small pieces
2 large portions of crispy salad greens of choice
1 avocado, cubed.


1 tsp honey
2 Tbs. olive oil
2 Tbs lemon juice
Pinch of sea salt
Garnish with 3 Tbs. walnuts, coarsely chopped

  1. Put the parsnip into a food processor and pulse until it becomes grainy.
  2. Combine the dressing ingredients to make the dressing.
  3. Toss the other salad ingredients together with the dressing, and serve on a plate
  4. Place the parsnip couscous on top of the salad.
  5. Garnish with walnuts.

From Raw Food: A Complete Guide for Every Meal of the Day, by Erica Palmcrantz and Irmela Lilja

Would you like to receive my bi-monthly newsletters, with recipes & strategies for feeling your best?

Post a comment