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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
large kohlrabi, julienned
cup coarsely chopped cilantro
clove of garlic, finely chopped
Juice from 1 lemon
cup roasted nuts (from the kinds mentioned above; pine, pecan, or walnut)
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