Ute's parsnip, carrot, and apple salad with yogurt dressing

Ingredients for 6 servings:

• 3 m.-large parsnip(s)
• 3 m.-large carrot(s)
• 2 apples, e.g. Braeburn or other sweet and sour, firm apple
• 4 spring onions
• 1 lemon(s)
• 2 tbsp olive oil, extra virgin, alternatively walnut oil
• 500 g mild yogurt, 1.5%
• 1 tbsp honey
• Salt and pepper, black
• e.g. cream
• e.g. walnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Raw food, vegetarian, low carb

Peel and grate the parsnips and carrots, dice or stick the unpeeled apple, and thinly slice the spring onions. Toss with the lemon juice. Stir in the yogurt and honey. Season to taste with oil, pepper, and salt, and perhaps a little more whipped cream. Finally, garnish with chopped walnuts, chives, or other herbs, if desired, and serve. The salad tastes best when it’s been refrigerated for a while and can be served as a side salad with a main course or as a starter. It also goes well with fresh baguette and/or grilled food.