Loving the ‘crunch’ in a salad
Hands up if you love some ‘crunch’ in your salad? Of course, there’s so many different varieties of salads that you can make. I always look in the fridge to see what I could whip up, I check the garden to see what fruit and vegetables are growing and at the farmers markets or local shops, what ingredients are in season.
Some days you eat salad and go to the gym, some days you eat cupcakes and refuse to put on some pants. It’s called balance.
The more colourful your salad, the more nutrient and vitamin filled it is. If you’re ever keen to try essential oils in cooking, the easiest way to start is with your citrus essential oils. For example Lemon, Wild Orange and Grapefruit are all cold pressed from the rind to procure that essential oil. It’s intensity, purity and flavour is incredible. Not all essential oils are created equally, which is why I only use essential oils by doTERRA because of it’s purity.
If you’re thinking of whipping up a batch of vinegarette, use a mason jar or recycled pasta sauce jar (anything with a lid) so that you can shake it well to mix the ingredients! Remember, it’s a base recipe and you can tweak it to your taste buds anyway you like it! Be creative and enjoy experimenting to get the flavours you want. The same goes with your salad ingredients.
Oil-infused salad dressings
Prep Time: 5 Minutes
Prep Time: 2 Minutes
Total time: 7 Minutes
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tbsp honey
- 4-6 drops of essential oil of your choice
- Salt and pepper to taste