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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
Cup Chopped Red Peppers chopped
2 Tablespoons dulse flakes (dulse is a type of seaweed-sold in health food stores)
small garlic clove, finely chopped
1 Tablespoon Bragg’s Liquid Aminos
1 Tablespoon lemon juice
2 Basil leaves, chopped
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).

Visit the Raw Gourmet Web Site for more recipes!

 

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