Plum, Fennel, and Parsnip Salad

Wonderfully zesty, serious-bright, gently sweet, and pleasantly crunchy all in one go.


  • 1 ripe plum, chopped into wedges
  • 2 Tbsp roasted almonds (salted optional)
  • 1 cup fresh fennel stalks and fronds, rinsed and chopped
  • 1 large parsnip, thoroughly rinsed and dried (enough for 1/2-1 cup of scraps)
  • 1 tsp apple cider vinegar
  • 1/2 tbsp olive oil
  • 1 lemon, rinsed and dried (enough for 1 tsp of lemon zest)
  • 1/2 tsp garlic powder
  • 1/4 tsp red chile flakes
  • Black pepper to taste

Special Equipment:

  • Vegetable peeler
  • Citrus zester

Prep time: 10-15 minutes
Yields: 1 serving


1. Use a vegetable peeler to scrape the parsnip into a pile of parsnip scraps, peel included, until you have about 1/2-1 cup. Reserve.

2. Use a citrus zester and scrape against the lemon rind until you have 1 tsp of lemon zest. Reserve with parsnip scraps. ***Tip: so long as it’s uncut, you can store and save the rest of the lemon for a different recipe. The lemon will harden its own outer rind after scraping it, while the inside will still be perfectly edible.

3. Sauté the parsnip scraps and lemon zest in a pan with olive oil on medium-high heat until caramelized and flexible, about 5 minutes. Season with garlic powder, chile flakes, and black pepper if desired.

4. Top bed of fennel in a bowl with zested parsnip scraps, chopped plums, and roasted almonds. Drizzle with apple cider vinegar and enjoy!

Yasmine’s notes:
Have leftover parsnip scraps? Try storing them and saving them for a Veggie-Scrap Soup Stock!


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