| 7 | 10 | 128 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1/4 cup | Extra virgin olive oil |
| 1/4 cup | Lemon juice (fresh squeezed) |
| 1 pinch | Sea Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
| 1 tsp | Yellow mustard (or to taste) |
| 2 tbsp | Basil, fresh (diced) |
| 2 tbsp | Parsley, fresh (diced) |
Rinse basil, remove basil leaves from the stems, & chiffonade (cut into thin slices) or be lazy like me and leave the stems in and chop like crazy until stems and leaves or in super small pieces.
Rinse parsley. Next, dice the leaves & stems
Add all of the ingredients into a jar that has a lid.
Shake vigorously & serve
Tip: Make this without measuring by having equal part lemon juice to extra virgin olive oil and as much fresh herbs as your tummy desires.
Serve On
Salad, stir-fry, steamed veggies, cooked grains or drizzled on corn on the cob
Optional Add Ins
Other fresh herbs such as dill, sage or thyme
Chopped fresh garlic (Leftovers must be refrigerated)
To make a creamy dressing add 1/4 cup of soaked cashews and blend
This recipe was created for you by Paula Yolles a Body-Mind-Food Health Coach and the founder of FoodTastic Health
| Fruit | 0.1 |
