Summer’s here and that means lots of salads and fresh Farmers’ Market veggies! We tend to refine our palate as we get older and really appreciate the good food in life, ie fresh vegetables and all the different ways they can be prepared, but sometimes kids need a little boost. It’s been shown that kids tend to eat more vegetables when they have dips and dressings they love, so here are two you can try out; a homemade mayo and a unique miso and chestnut salad dressing. The mayo is great for raw vegetables, root veggie fries or chicken burgers, or to mix into your favourite chicken, egg, tuna or salmon salad. They’re both full of good stuff and there’s one for each Clean program (Gut and Cleanse). We’ll continue to give you plenty of dips and dressings as the summer goes on, to make sure the whole family eats their vegetables!
For Gut and Refresh: Mayonnaise
1 large egg
1 tablespoon mustard (any kind will work but Dijon is typically what’s used)
1 1/2 cups olive oil (or I used walnut oil and it was incredible)
1 teaspoon vinegar
2 teaspoons lemon juice
1/2 teaspoon sea salt
Combine egg and mustard until well blended (either in a food processor, blender or by hand).
Next, slowly drizzle in the olive oil and continue to either blend or whisk, so the mayo becomes thick and emulsified.
Add the vinegar and lemon juice, adjusting to taste with sea salt.
For Clean Cleanse, Gut and Refresh: Chestnut Miso Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup chestnut puree
1 heaping tablespoon miso
1″ knob of ginger, peeled and minced
Place everything into a blender and blend until smooth and ginger is as fine as possible.
I keep it in a jar in the fridge so you can continue to shake it up as needed since the miso tends to settle.
Recipe and Photography// Jenny Nelson