Recipes / dressing

Chioggia Beet Salad w mint dressing

Serves:2

1 chioggia beet, peeled & sliced thin

1 watermelon radish, peeled & sliced thin

1 container blackberries

1 can garbanzo beans OR lemon herb mussels

1 🥑 avocado, sliced

Lettuce greens of your choice

Dressing:

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard or white balsamic vinegar
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

Make the salad by splitting lettuce greens into 2 bowls. Split everything else into the 2 bowls as well. Make the dressing by adding ingredients to blender or food processor. Put dressing in salad and enjoy :)

Cabbage Slaw w/ Lemon Dressing

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds