Raw - Eggplant and avocado salad

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* Exported from MasterCook *

 

Eggplant & Avocado Salad

 

Recipe By :Allan Smith

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

2 ripe-but-firm ripe avocados -- (2 to 3)

2 garlic cloves -- chopped finely

1/2 red onion -- chopped finely

juice of 3 lemons

4 tablespoons extra virgin olive oil

dulse flakes and pepper to taste

2 teaspoons raw honey

 

Pare and dice eggplant. Place in a deep bowl and immediately cover with cold

water acidulated with juice of 1 lemon.

 

2. Whisk together: oil, garlic, dulse flakes, pepper and juice of 1 lemon.

Set aside.

 

3. Peel and dice avocados. Place in bowl and toss immediately with juice of

1 lemon.

 

4. Drain eggplant and combine with avocados. Add chopped onion.

 

5. Whisk dressing again and add to mixture. Toss gently.

 

6. Set aside for about 15 minutes. Chill if desired.

 

7. Before serving, toss gently again and sprinkle with honey.

 

Source:

" http://www.living-foods.com "

S(MC Formatted by Veggiekat, 2009):

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Per Serving (excluding unknown items): 159 Calories; 14g Fat (74.4% calories

from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

4mg Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0