Ingredients: (use organic)
2/3 cup diced celery root or celery
2/3 cup diced seedless cucumber
½ cup chopped toasted walnuts, plus more for optional garnish
¼ cup finely diced Vidalia onion
1 avocado, peeled, pitted and cut into chunks
½ cup Spiced Vinaigrette (recipe follows) or vinaigrette of your choice
1 head romaine lettuce, cut lengthwise into long, thin strips
Toss together the celery root, cucumber, walnuts and onion in a medium mixing bowl. Add the avocado and, using about half of the vinaigrette, lightly dress the walnuts. Place the romaine on a serving plate and dress with the remaining vinaigrette. Mound the avocado salad on top and serve, garnished with additional toasted walnuts, if desired.
Makes about 1½ cups
1 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
2 Tablespoons freshly ground toasted cumin
salt and pepper
Combine the oil, lemon juice and cumin in a resealable container—a glass jar with a lid works well. Season with salt and pepper, to taste; cover, and shake vigorously to emulsify. Use immediately, or cover and store at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, bring to room temperature and shake to blend before using.
Recipe courtesy of Dr. Perlmutter’s The Grain Brain Cookbook Recipes