Carrot pulp creates the texture and color of flaked salmon salad. If you don't have a juicer, visit your local juice bar and ask for carrot pulp. Dulse, a sea vegetable packed with minerals, adds a hint of ocean to this salad. Serve atop greens, use as a dip for crudités, spread inside a lettuce or tortilla wrap, or sandwich between slices of sprouted bread with tomato.
Recipe Ingredient Details:
1 cup raw cashews
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/4-1/2 cup filtered water (as needed)
3 cups carrot pulp (from about 1 pound of washed, peeled, juiced carrots)
1 cup chopped celery
1/4 cup chopped yellow onion
3 tablespoons chopped fresh parsley
1 tablespoon dulse flakes, or 1/2 teaspoon sea salt
Place cashews, garlic, and 1/2 teaspoon salt in a blender. Add water and blend until smooth, adding only enough to create a thick mayonnaise-like texture. Scoop into a large mixing bowl. Add all remaining ingredients and mix well. Will keep for 3 days, refrigerated.
Recipe Additional Notes:
PER SERVING: 157 cal, 11g fat (6g mono, 2g poly, 2g sat), 0mg chol, 4g protein, 14g carb, 3g fiber, 257mg sodium
Tue, 2011-03-29 14:22