Clean eating is a principle that features unprocessed, sustainably sourced and wholesome foods. But I like to take this principle another step by creating meals that actually make you feel “clean” after eating. Not heavier, fuller, and tired, but light, energized and refreshed. This lemon vinaigrette does just that. It gives a simple salad the right amount of tang and flavor that makes it delicious and satisfying yet with added nutritional benefits. Lemon juice aids in digestion by stimulating stomach acid and bile production. It also supports liver function, which helps you to detoxify. Plus, the vitamin C in lemons help to boost your immunity and promote healthy skin. Clean eating doesn’t have to be complicated or fussy, in fact, it’s often the simplest of recipes that become the favorites.
I love it with this arugula salad as I find it is the perfect offset the tangy bite of arugula and fennel. It’s also great drizzled over avocado toast.
- juice of 1 lemon
- zest of 1 lemon
- 1 clove garlic, minced
- 3/4 cup olive oil
- Salt and Pepper
- Begin by mashing garlic and 1/2 tsp salt with a fork in bottom of a mason jar
- Add lemon juice and zest
- Add in olive oil, and either whisk together or place top on mason jar and shake vigorously