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Veggie Sushi Salad with Parsnip Rice

Ingredients

Scale
  • 1 cup peeled and chopped parsnips, pulse in food processor to resemble rice
  • 1/4 cup raw pine nuts
  • 1/4 cup chopped zucchini
  • 1 cup stemmed and sliced shiitake mushrooms
  • 1 nori sheet, crumbled
  • 1.5 tablespoons flax or olive oil
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons minced chives
  • 2 tablespoon sesame seeds
  • salt and pepper to taste

Instructions

  1. place all veggie ingredients in a bowl and stir
  2. add the remaining ingredients and toss well to combine