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“I love to try new flavors and so I tried sunchokes. When raw, they have a crunch and sort of water chestnut-like texture and taste so you can add lots of flavors to them and they absorb it. This is the sun-inspired salad that I came up with to use them, hope you like it!!”
READY IN:
15mins
SERVES:
8
YIELD:
1 bowl salad
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) bagfresh sunchokes aka jerusalem artichoke, peeled & sliced
  • 14 cup dried black figs, stems removed and sliced
  • 3 tablespoons roasted salted sunflower seeds
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons limoncello
  • 1 tablespoon canola oil
  • 2 sprigs fresh parsley, chopped (optional)

Directions

  1. Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
  2. In a little bowl; mix together the balsamic, limoncello, and canola oil.
  3. Pour the limoncello mix over the sunchoke mix and toss to coat.
  4. Garnish with chopped fresh parsley (optional) then serve!

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