The Lunch Bunch: Crunchy Crouton Salad
Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.
Crutons*
Dehydrated tomato slices
Chopped Tomatoes
Chopped Red Peppers
Mung Bean Sprouts
Mixed Salad Greens
Lemon Juice
Savoury Yeast Flakes
Pink Murray River Salt
Cracked Pepper
*To make the crutons
Save the pulp when you make juice or nutmilks. I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.
Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.
Mix everything together until light and fluffy.
Add just enough water to make the mixture bind together and roll into small balls & dehydrate until dry and crunchy.