Chef Babette’s Carrot “Tuna” Salad
Persons
What a great way to use the pulp left over from making carrot juice! This plant-based take on tuna salad tastes great as a dip for celery sticks or tortilla chips, as a filling with corn-based taco shells or sprouted-grain bread, or as a delicious topping for a hearty salad.
Be playful with this recipe and make it your own by adding your favorite spices, herbs or vegetables.
Ingredients
4 cups carrot pulp 1L
1/4 cup chopped green onion, white and green parts 60 mL
1/4 cup diced cored red bell pepper 60 mL
1/2 cup raw apple cider vinegar 125 mL
1/2 cup vegan mayonnaise 125 mL
3 tbsp raw agave nectar 45 mL
1 tsp sea salt 5 mL
1 tsp celery seeds 5 mL
1 tsp caraway seeds 5 mL
Instructions
1. In a large bowl, combine carrot pulp, green onion, red pepper, vinegar, mayonnaise, agave nectar, salt, celery seeds and caraway seeds.
2. Stir well.
Become A Certified Juice Therapist
Have you tried all of our 70+ Juice and Smoothie Recipes yet? We also have 40+ Juicing tips to help you get your juice on!
CATEGORIES
Have you tried these tips or recipes?
Bean Pasta with Brussels Sprouts and “Blue Cheese”
Cuban Black Beans
Guru Banana Oat Bars
Discover How Becoming A Certified Juice Therapist Helps You Achieve
