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Eggplant &
Avocado Salad
By Allan Smith
EGGPLANT & AVOCADO SALAD (serves 4)
• 1 Large Eggplant
• 2 or 3 Ripe-But-Firm Ripe Avocados
• 2 garlic cloves, chopped finely
• 1/2 Red Onion, chopped finely
• Juice of 3 Lemons
• 4 Tbsp. Extra Virgin Olive Oil
• Dulse Flakes and Pepper to Taste
• 2 Tsp. Raw Honey
1. Pare and dice eggplant. Place in a deep bowl and immediately cover with cold water
acidulated with juice of 1 lemon.
2. Whisk together: oil, garlic, dulse flakes, pepper and juice of 1 lemon. Set aside.
3. Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
4. Drain eggplant and combine with avocados. Add chopped onion.
5. Whisk dressing again and add to mixture. Toss gently.
6. Set aside for about 15 minutes. Chill if desired.
7. Before serving, toss gently again and sprinkle with honey.
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