Parsnip and Carrot Salad | RICARDO

Ingredients

• 2 carrots, thinly julienned
• 2 parsnips, thinly julienned
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (30 ml) olive oil
• 1 cup (30 g) vegetable sprouts (radishes, beans, etc.)
• Salt and pepper