Lemon Mustard Dressing

Lemon Mustard Dressing

  • 1 ½ lemons, juiced
  • 2 ½ tablespoons Dijon mustard
  • ¾ cup filtered water
  • ½ cup raw cashews
  • 2 large garlic cloves, peeled
  • 1/3 cup raisins
  • ¼ teaspoon sea salt (optional, replace with 1 teaspoon sumac)
  • 1/8 teaspoon ground black pepper
  • Large pinch of turmeric

Place all ingredients in a blender. Blend on high until smooth. Serve over salads or cooked dark greens, cooked whole grains, or raw vegetables.

And here is a simple suggestion to serve the dressing on:

Start with a base of baby greens in a shallow bowl. Then put a cup of cooked quinoa and brown rice (or any cooked grain of your choice) over half the greens.

Add ½ cup grated carrots and grated red onion over ¼ of the remaining space.

And finally add broccoli florets thinly sliced over the last ¼ of the space.

Top with lots of the yummy Lemon Mustard dressing.

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