Serves: 5
Total Calories: 454
1. Place the almonds in a food processor and blend until they are a fine powder. Add the garlic, jicama, cauliflower, zucchini, and salt and continue blending until smooth.
2. Add the lemon juice and pulse to incorporate.
3. With the food processor running slowly, stream in 1/2 cup of the olive oil. Continue processing until the dip has a creamy consistency. You may need to stop the food processor several times to scrape down the sides.
4. Transfer the skordalia to a medium bowl. Drizzle the remaining olive oil over the top and serve.
Tastes Great With . . .
Carrot sticks or Breadsticks.
For a Change . . .
* Sprinkle 1/4 cup chopped chives over the skordalia.
* Using a mandolin slicer, slice a beet into thin rounds and arrange around the outside of the bowl.
This Skordalia recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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