Author Topic: Attune-a Salad  (Read 7742 times)

Offline Shawna

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Attune-a Salad
« on: April 25, 2008, 06:20:00 PM »
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!