Mock Potato Salad (Raw & Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 Jicima, chopped and peeled1 zuccini or squash, chopped2 stalks celery, chopped2 pickles, chopped1/2 teaspoon celery seed1/2 teaspoon dry mustardhomemade raw mayonnaise to taste (about 1/4 cup)salt and pepper to taste½ purple onion
In a food processor, pulse jicama, squash, celery seed, mustard, and onion until finely chopped (consistency will be like pickle relish - hahaha).
Move to a bowl and stir in mayo, celery, and pickles. Season with salt and pepper to taste.
You can make this up to a day ahead.
Serves 4, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user PESCETARIAN.
Move to a bowl and stir in mayo, celery, and pickles. Season with salt and pepper to taste.
You can make this up to a day ahead.
Serves 4, about 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 59.0
- Total Fat: 0.6 g
- Cholesterol: 0.9 mg
- Sodium: 463.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 5.2 g
- Protein: 2.2 g
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