~ Blood Orange and Zucchini Chip Salad ~ This raw salad with its satisfying taste is crunchy, refreshing, and easy to make. If you can’t get a blood orange, just use a regular instead. You may use tamari instead of shoyu for a gluten-free version. As always, I’m using organic produce only. Serves 1 (main) 2 (side) Total time: 10 minutes Active: 10 minutes Ingredients: 1 zucchini, sliced into bite-sized “chips” 1 avocado, halved and pitted 6 red radishes, thinly sliced 1 blood orange, peeled, halved, and thinly sliced 2 Tbsp pine nuts 1/4 tsp dried dill 1/4 tsp mild Hungarian paprika 2 Tbsp shoyu Preparation: 1. Carefully scoop the avocado flesh out with a large spoon, and cut it into bite-sized pieces. 2. Mix the zucchini chips, avocado pieces, and radish slices in a salad bowl. 3. Evenly distribute the orange slices on top. 4. Sprinkle the pine nuts, dill, and paprika over it. 5. Add the shoyu and mix with the salad just prior to serving. Vegan Up Thank you https://facebook/groups/katydaveybryan/
Posted on: Sat, 05 Jul 2014 10:39:03 +0000
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