Posted on October 28, 2014, by ,In Recipes, Salads No comments

(adapted from Hooked on Raw by Rhio)

1 cup grated sweet potato
1 cup grated parsnip
1 cup grated Jerusalem artichoke
1 cup grated beet
1/2 cup pumpkin seeds, chopped
1 1/2 large avocados
1-2 garlic cloves, pressed
1-2 tbsp. lemon juice
Celtic sea salt, to taste (optional)

1) Wash the roots with a vegetable brush but don’t peel, unless you see a part that looks bad. Cut all blemished parts out. Make sure the roots are not waxed. If waxed, then it is wise to peel.
2) Grate all the roots and put into a bowl. Add mashed avocado, chopped pumpkin seeds, pressed garlic, a squeeze of lemon juice and a dash of Celtic sea salt and blend well.
Serves 4 or more. Keeps for 2 days in the refrigerator.
NOTE: Experiment with other combinations of roots.

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