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Recipe Selection: Avocado Eggplant Salad -- Raw
Serves 4-6 and lasts up to 1 week refrigerated

Ingredients:

  • 1 med or large eggplant
  • 2 ripe avocados
  • 2-3 garlic cloves, chopped
  • 1/2 red onion, diced
  • 3 lemons, juiced separately
  • 4 T extra virgin olive oil
  • pepper to taste

Action:

1. Dice eggplant (keep super nutritious skin!). Place in a deep bowl and immediately cover with cold water and stir in juice of 1 lemon.

2. Whisk oil, garlic, pepper, and juice of 1 lemon. Set aside.

3. Peel and dice avocados. Place in bowl and toss quickly 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 15 minutues or more. Chill if desired and if sitting longer than 15min.

7. Before serving, toss gently.

Note: This Eggplant and Avocado recipe has been adapted from a fabulous raw food website: living-foods.com submitted by Allan Smith.

Recipe archives can be found on tips page.

 

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updated 22 May 2010 | systemjake.com    Site Map