� Juice of 2 large lemons
� 1 1/2 teaspoons honey (or maple syrup if vegan)
� 1 shallot, minced
� 1/3 cup extra-virgin olive oil
� 1/4 teaspoon sea salt
� 1/4 teaspoon pepper
� 1/2 teaspoon organic moringa
� pinch of crushed red pepper
In a small bowl, whisk all ingredients. Drizzle over salad; toss to coat and serve.
I've created a few easy salad dressing recipes that are gluten-free, dairy-free,
soy-free, vegetarian and vegan. Each dressing includes inflammation-fighting ingredients
like turmeric, ginger, basil, coconut oil, garlic, parsley, kale and extra virgin
olive oil. Chop up that salad and start pouring these dressings on top for your lunch
today. Bon appetite!