Depending on the size of the salad:
-1 part fresh squeezed lemon juice (suggested 1/2 of a lemon)
-2 parts raw organic apple cider vinegar (suggested 2-3 tbsp)
-pinch of salt
-2 tsp olive oil
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About Me
- Veggie Vixen
- I am a New Yorker. I have never formally learned how to cook, and seldom have I read a recipe. This blog began when I was studying in Paris, where I felt the need to cook a lot of vegan or low-carb fish and veggie dishes to counter-balance an overabundance of pan-chocolat and baguettes with camembert. Later that year I moved to Buenos Aires and cooked with delicious fresh produce nearly every night for a year. I cooked mostly vegan at home while living in Argentina because at restaurants I would eat almost exclusively steak. I guess a lot of this healthy cooking came from a necessity to counteract the fatty deliciousness of everything I'd been eating at restaurants while travelling, and I believe in a balanced lifestyle. My vision is healthy and delicious food that doesn't require going crazy thinking you have to label yourself any kind of "________-etarian, -an, -biotic, -paleo, -avore." My mission is to bust the popular misconception that "delicious" and "healthy" can't characterize the same meal. So, please enjoy and share these go-to's with to your friends and family! A Votre Santé y Buen Provecho!
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