Great for Weight Loss

Parsnips and Chard Salad

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Parsnips and Chard Salad
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

Beta-carotene from the chard is important as a vitamin A precursor for good vision and beautiful skin. In addition, the plant pigment is a secondary plant substance responsible for cell protection. The green leafy vegetable is also a supplier of the vital substances potassium, calcium, blood-forming iron and vitamin C, which strengthens the immune system.

The delicious vegetable salad made from parsnip and chard is perfect as a low carb dish and is also very easy to prepare without animal products: All you have to do is replace the honey with another sweetener.

Ingredients

for
4
Ingredients
600 grams Parsnips
6 tablespoons olive oil
salt
freshly ground peppers
1 teaspoon powdered sugar
500 grams Baby chard
2 tablespoons Sunflower seed
1 Red chile pepper
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons apple cider vinegar

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F).

2.

Rinse parsnips thoroughly (peel, if desired). Trim and cut into quarters lengthwise. Place on a baking sheet, drizzle with 2 tablespoons oil, season with salt and pepper and sprinkle with powdered sugar. Bake until golden-brown, about 25 minutes.

3.

Rinse, trim and blanch chard in salted boiling water, 1-2 minutes. Rinse and drain well.

4.

For the dressing: Toast sunflower seeds in a dry frying pan. Rinse and halve chile, remove seeds and ribs, and cut into thin strips. Mix honey with lemon juice, vinegar and remaining oil. Season with salt and stir in chile and sunflower seeds.

5.

Place chard and parsnips on plates, drizzle with dressing and serve.