Weeknight Salad with Lemon Dijon Dressing
I've been trying to incorporate more raw, green food with every meal. Raw foods are full of enzymes, water, minerals, and vitamins that are so good for us. The easiest way for me to squeeze in some extra raw food is with a salad! I've found a few tricks that help me throw together quick salads for lunch and dinner.
1. Buy pre-washed organic greens. I'm more prone to making a salad if I don't have to wash, dry and chop my greens every time.
2. Have radishes, carrots, cucumbers and cherry tomatoes washed and ready to go. It only takes a minute to slice up a few veggies if they are washed and in an easy to grab container. Throw them on top of your pre-washed greens and you have a salad!
3. Add something special. I love adding fresh herbs to my salads. It really takes it up a notch. Last night I had some fresh parsley and I chopped it up and sprinkled it all over the salad. Cilantro and basil are great too. Just use whatever you have on hand.
4. Make your own dressing. I never buy bottled salad dressing anymore. I find that a homemade vinaigrette is so much tastier and much better for you. Bottled dressings usually contain preservatives and hydrogenated oils.
Lemon Dijon Dressing
Juice of 1/2 lemon (1 whole lemon if your lemon is small)
1 tsp of dijon mustard
2-3 Tbs of extra virgin olive oil
Pinch of sea salt and pepper
Whisk until combined and slightly thickened. Use as a salad dressing or make a larger quantity as a marinade for fish or chicken.
1 clove of crushed garlic
Fresh herbs minced
1 Tbs of tahini for a creamy dressing