Recipe courtesy of Joyce Goldstein
Skordalia is a sauce typically used on fish or vegetables in Greece. Some recipes call for walnuts instead of almonds. Use what you like but be sure to toast the walnuts to enhance their rich, nutty flavor. Some recipes also call for yogurt. You can turn this into a wonderful dip for raw vegetables by adding some Greek yogurt.
- 1 cup almonds, toasted
- ½ cup whole wheat bread crumbs, fresh
- 6 cloves garlic, minced
- ½ teaspoon salt
- ¼ cup red wine vinegar or 3 tablespoons lemon juice
- ½ to ¾ cup extra virgin olive oil
Combine almonds, bread, garlic, and a little salt in the container of a food processor and pulse a few times.
Add vinegar and then oil a few drops at a time until the mixture is thick, creamy, and holds its shape when dropped from a spoon.
Nutritional information per 1/4 cup:
Calories: 250 ⁄ Protein: 4 g ⁄ Carbohydrate: 8 g ⁄ Fiber: 2 g ⁄ Sodium: 160 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 3 g ⁄ Monounsaturated fat: 18 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Joyce Goldstein
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.