Carrot Salad

  • 3 C fresh carrot pulp
  • 1 C diced celery
  • 1/2 C diced red pepper
  • 1/2 C diced tomatoes
  • 1/4 C diced onion
  • 1/2 t sea salt
  • 1 1/2 T flax oil
  • 1 T fresh dill, chopped
  • 1 1/2 t lemon  juice
  • 1 C mayonnaise

Mix all ingredients except mayonnaise.  Add that last.  Chill.

We serve this as a side dish, but may be served on bread, leaf  lettuce, or crackers.

(adapted from Ruth Gonzalez-thanks Ruth)

Print this Recipe

Tags:

Leave a Comment