banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Lemon and Oil Dressing

    Share

    Vary the taste of this simple dressing by replacing the garlic and onions with dill or chives. Add mustard and a drop of honey and it will taste completely different again. There is no limit to your imagination.

    Advertisement

    Fats and weight loss

    Essential fatty acids in healthy oils, such as those from flax seed and pumpkin seed, curb hunger and actually help weight loss. When you diet by starving the body of nutrients, you lower metabolism and thus gain more weight on returning to old eating habits. The secret to losing weight is eating smarter and better!

    Advertisement

    Lemon and Oil Dressing

    Ingredients

    • Juice of 1 lemon
    • 4 Tbsp (50 ml) flax seed oil
    • 1 Tbsp (15 ml) extra-virgin olive oil, pumpkin seed oil or any nut oil
    • 1/2 clove garlic, minced
    • 1 Tbsp (15 ml) white or red onion, minced
    • 1/2 tsp (2 ml) nutritional yeast
    • 1/4 tsp (1 ml) herbal salt, such as Herbamare or Country Sun
    • Splash of balsamic, wine or apple cider vinegar
    • 1/8 tsp (0.5 ml) soy sauce (optional)

    Directions

    01

    In a large salad bowl, whisk lemon juice and flax seed oil until creamy. Add olive oil (or pumpkin seed oil), garlic, onion, yeast, herbal salt, vinegar and soy sauce (if desired); whisk until well blended. Add salad greens, toss well and serve immediately. Makes enough for four salad servings.

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Saffron Pasta with Lobster
    Food

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.