Paleo Panzanella Salad - California Ripe Olives
Paleo Panzanella Salad with California Black Ripe Olives | Wicked Spatula
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Ingredients
- 2 cups almond flour
- 2 cups tapioca flour
- 8 eggs
- 3/4 cup olive oil
- 2 tablespoons baking powder
- 2 lbs. heirloom tomatoes, chopped into wedges
- 1 can California Black Ripe Olives
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup packed basil, torn
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Zest of 1 lemon
- Salt
- pepper
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