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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Kale And Zucchini Salad With Roasted Parsnip Chips   
    Categories: Salads   
         Yield: 6 Servings   
      
         2 bn Curly kale; chopped   
         4    Broccoli florets; up to 5,   
              - chopped   
       1/4    Red onion; diced   
         1    Carrot; julienned   
         1    Zucchini; chopped   
       1/2    Honeycrisp or Granny Smith   
              - apple; diced   
       1/2 c  Dried cranberries   
       1/4 c  Toasted walnuts   
       1/2    Avocado; chopped   
         1    Parsnip; sliced paper thin   
       1/2 tb Extra virgin olive oil   
              Salt   
              Pepper   
         1 tb Almond butter   
       1/2 tb Gochujang   
       1/4 c  Coconut water   
         1 tb White vinegar   
       1/2 ts Ground turmeric   
              Salt   
              Pepper   
      
     Preheat oven to 450?F. Slice parsnip into paper thin slices (you can   
     use a mandolin or a potato peeler). Drizzle with 1/2 tb extra virgin   
     olive oil and place slices on baking sheet in one layer. Place in the   
     preheated oven for ~7 minutes until they are toasted brown. Set aside   
     to cool.   
      
     Place all salad ingredients into a large bowl. Season with salt.   
      
     Create dressing by placing all dressing ingredients into a deep bowl   
     and using an immersion blender to blend until creamy.   
      
     Add dressing, little by little, to salad (you don't want to   
     overdress). When greens are just barely coated with salad, use your   
     hands to massage the dressing into the kale and other greens. Place   
     in the refrigerator for at least 45 minutes and up to 24 hours.   
      
     Right before serving, add a little more dressing (to taste). Garnish   
     with roasted parsnip chips.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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