Ingredients

Directions

• 1 cup raw almond
• 2 cups filtered water
• 1 large cucumber, peeled, seeded and chopped
• 2 green onions, chopped
• ½ red bell pepper, diced 
• 2 celery stalks, diced
• ¼ cup parsley, chopped
• 1 small avocado
• 2 tablespoons lemon juice
• 1½ tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon pepper

*Recipe makes 4 servings

Nutrition

Serving Size = 1/4 of recipe

• Calories:241
• Protein:7.5g
• Fat:19.5g
• Carbs:14g
• Fiber:6g
• Net Carbs:8g

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• Soak almonds for 8 hours in water, drain and pat dry.
• Add to a food processor and pulse until it resembles quinoa.
• Add to a bowl with the cucumber, onions, bell pepper, celery and parsley.
• In a small bowl, mash the avocado.
• Add remaining ingredients and stir well.
• Combine the avocado mixture and almond mixture until well coated, and serve.

* This recipe saves covered in the fridge for 3 days.