- 1 large eggplant
- 2 - 3 avocados
- 2 clove garlic, finely chopped
- ½ red onion, finely chopped
- Juice of 3 lemons
- 4 tbsp olive oil
- Dulse to taste
- 2 tsp raw honey
Eggplant and Avocado Salad:
Pare and dice eggplant. Place in a deep bowl ad immediately cover with cold water acidulated with juice of 1 lemon.
Whisk together: oil, garlic, dulse, juice of 1 lemon, set aside.
Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
Drain eggplant and combine with avocados.
Add chopped onion.
Whisk dressing again and add to mixture, toss gently.
Chill 15 minutes.
Toss gently again and drizzle with honey to serve.