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Okay okay, I know I’m late to this, but it was SO worth it. This was probabaly one of the tastiest foods I’ve had in awhile and can’t wait to make more! 😋
These portions were enough for me to eat about 1/2 a cup a day for 5 days with rice chips/rice cakes/Late July tortilla chips:
The salad:
-1/4 of a green cabbage head
-3 mini cucumbers
-1/4 cup of fresh green onion
chop/dice each ingredient and put into a bowl
The sauce (I used a food processor for this):
-1 medium jalapeño
-1/2 of a ripe avocado
-1 garlic clove
-1 shallot
-A handful of raw/unseasoned/uncooked almonds
-1/2 bag of fresh spinach
-1/2 of a squeezed lemon
-1/4 cup of shredded parmesan cheese, or more if you want
-1 or 2 tablespoons of apple cider vinegar
-lots and lots of olive oil, give it a good drizzle
Once you toss all of this together, if it seems too dry, just add a little bit more olive oil, and a little bit more apple cider vinegar to help separate and create more of a dressing consistency
Once you’re happy with the consistency, combine and serve up! I found it best with tortilla chips, but for a healthier swap, you can use a rice cake or whatever else you have in the pantry that’s a cracker.
Some of the recipes I saw included the following swaps:
-instead of Parmesan cheese, swap for nutritional yeast
-leave the fresh garlic and fresh shallot out and use them in a powder form
-no jalapeño if you are sensitive to heat
-no avocado, if you prefer to not have that rich consistency that an avocado would provide
Makes for a great dipping sauce at any party, and a great appetizer prior to a lunch or supper during the week. 10/10 would recommend! 😋
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