Ingredients
2 small SCD-safe dill pickles (approximately 2-inches long)
½-¾ cup (110-165 g) Pam’s Mayonnaise (p.354)
2 tablespoons (20 g) onion, peeled and minced fine
1 lime, juiced
salt and pepper to taste
3-5 drops SCD-safe tabasco sauce, or as preferred
Instructions
1. On a cutting board, first chop the ends of the dill pickles, and then mince the pickles into very tiny pieces
2. Next, in a bowl, mix together the pickles, mayonnaise, onion, lime juice, salt, and pepper
3. Add in the tabasco sauce
4. If you like a smoother texture, use a hand-blender so that the dill and onion are mixed into the sauce
Yield
1 cup (220 g)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
