Lemon Chive Dressing
At times, I am asked why we don’t eat many vegetables which always makes me chuckle. I think what they are meaning to ask is why we don’t eat heaps of raw vegetables at every meal. We love vegetables, but we like to eat them in season and prepared in a way that makes them easier to digest. In early spring, some lettuces are starting to come to the markets which means they make their way to our plates more often. I still don’t base our entire meal around raw vegetables because that is A LOT of plant fiber to digest at once, but I love a lightly dressed salad to start my meal to get my digestive juices flowing. I make it a point to chew well and take my time to enjoy this first taste of spring.
Ingredients:
1/4 cup olive oil
juice from half a lemon
1 tablespoon white wine vinegar
1 tablespoon chopped chives
1 teaspoon honey
1/2 teaspoon sea salt
a bit of fresh pepper
Directions:
In a small jar combine all of the ingredients. Pop the lid on and shake, shake, shake! This will last for about a week in the fridge which makes a daily spring green salad a cinch.
