Zucchini Zalad for 2
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
This salad has become a favorite among raw fooders and omnivores alike.
Adding sauerkraut gives it a complex, difficult to define flavor that gets rave reviews
and requests for more.
1 Zucchini, cut in long slivers or julienne
½ Cup Chopped Red Peppers chopped
2 Tablespoons dulse flakes (dulse is a type of seaweed-sold in health food stores)
½ small garlic clove, finely chopped
1 Tablespoon Bragg’s Liquid Aminos
1 Tablespoon lemon juice
2 Basil leaves, chopped
½ Avocado, chopped
4 or 5 green olives, chopped
4 Tablespoons homemade raw sauerkraut (or more to taste)
Mix well. Serve on a bed of Sunflower greens and top with clover sprouts.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
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