Jerusalem Artichoke Salad
This salad tastes surprisingly like tuna salad, but without the tuna.
- 1/2 cup yellow onion, finely chopped
- 1/2 cup parsley, finely chopped
- 2 cups Jerusalem artichokes/sunchokes, with skin, grated
- 2 Tbsp. extra virgin olive oil
- 1 avocado, mashed with a fork in a separate container
- 2 Tbsp. lemon juice
- Celtic sea salt to taste
Combine all ingredients in a bowl, and toss well. Serve on lettuce or Chinese cabbage leaves. Also delicious with raw crackers.