Zucchini-Sundried Tomato Salad with Basil & Brazil Nut- Cheese
| Salad 8 C shredded zucchini (about 4 medium) Cone #2 1 C sun-dried tomatoes (optonal: marinate in balsamic) 1 C sweet 100’s, cut in half Zest & Juice of 1 lemon, Zest on Cone #1 heaping 1/4 C chopped basil 1/4 C extra virgin olive, plus more if needed *drizzle of lemon oil sea salt and pepper to taste Brazil Nut Cheese 2 C raw Brazil nuts 2 tsp minced garlic (Cone #1) or 2 medium clove sea salt |
| Salad Combine all ingredients in a large bowl. Sprinkle with approximately 1 cup nut cheese, or more, as desired. Season with more lemon and olive oil as needed. Brazil Nut Cheese Blend ingredients in a food processor. NOTE: If using whole cloves of garlic, process until minced, and then add the nuts. Pulse until well mixed. Do not over process or it will turn into nut butter. Yield: 2 Cups |
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