This delicious, tangy spread packs the one-two power-punch of walnuts and carrots. Rich in plant-based omega-3 oils and beta-carotene, the walnut and carrot combination provides a new way to spread on those phytonutrients and antioxidants. Serve on whole-grain bread, pita, flatbread, or tortilla with lettuce, tomato, onion, pickles, and Dijon mustard for a terrific vegetarian sandwich. Or enjoy it as an appetizer on whole-grain crackers or vegetables.
1/3 cup walnuts, soaked overnight in the fridge and drained
1/2 cup diced celery
1/2 cup thinly sliced green onion
1 cup shredded carrot
1 whole lemon, juiced
1 clove garlic, crushed
salt and pepper to taste
Place all ingredients in a food processor and purƒ©e for approximately 2 minutes, stopping the machine every 15 seconds or so to scrape down the sides of the bowl. Adjust the seasoning with a little salt and pepper.
3g total fat
0 mg cholesterol
12 mg sodium
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