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Author Notes: I ate this salad in a restaurant in Nazareth once, and have been copy-catting it ever since. Originally it was made with a generous amount of pine nuts. But since I have free access to a pecan tree, I make it often with pecans, and sometimes with walnuts, for the Omega 3. —Hummusit
- 1 large kohlrabi, julienned
- 3/4 cup coarsely chopped cilantro
- 1 clove of garlic, finely chopped
- Juice from 1 lemon
- 1/4 cup roasted nuts (from the kinds mentioned above; pine, pecan, or walnut)
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper
- Olive oil, to dress the salad
- Toss all ingredients according to their order, and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Dish in the Raw
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