This recipe evolved when I made almond milk for my son and couldn't bear to throw away all the pulp. So, guided by my taste buds and aesthetics, I made this up:
Add to the pulp:
olive oil - about 1/8 cup per 1 cup pulp
lemon juice (I use a fork to juice my lemon and scrape out a lot of the lemon pulp)
big dash celtic sea salt
1/2 bunch fresh dill
tiny diced red onion (I use sparingly because of strong flavor - about 1/2 of small onion)
diced red bell pepper
diced pickle
Fill celery sticks or romaine leaves and enjoy!
Shawna
