It’s recipe day — and I have a really tasty, nutty, low glycemic side dish for you today. This may be one of my new favorites!
2-3 medium carrots, chopped
1 apple, chopped and coated with lemon juice to prevent browning
1/4 cup walnuts (or more, to taste)
2 TBS canned coconut milk
1/2 TBS honey
1 TBS lemon juice
1 TBS coconut oil
Himalayan pink or sea salt to taste
Blend dressing ingredients in a blender. Add to the salad mixture and toss.
Eating to live and living for Christ,
Susan Jordan Brown