Pro Tip

ZOOMER Magazine - - FOOD -

This salad does well in a packed lunch — just add the pine nuts and av­o­cado last and squeeze some le­mon on the av­o­cado to keep it from brown­ing. Con­sider serv­ing topped with some grilled slices of hal­loumi, shaved ri­cotta salata or, for a fat­toush touch, toasted or fried tri­an­gles of left­over pita. Ex­cerpted from The Green­house Cook­book: Plant-Based Eat­ing and DIY Juic­ing by Emma Knight with Hana James, Deeva Green and Lee Reit­el­man. Photography by Elena Mari and Nathan Legiehn. Copy­right © 2017 by Green­house Juice Com­pany. Pub­lished by Pen­guin, a di­vi­sion of Pen­guin Ran­dom House Canada Limited. Re­pro­duced by ar­range­ment with the pub­lisher. All rights re­served.

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