Salads and raw vegetables start pretty much every lunch and dinner in our house. Live enzymes found in raw foods, enable us to digest and assimilate the foods that we eat, so that the body can absorb vital nutrients and get rid of the waste.
The other night my husband and I were invited to a dinner in which there was a lovely raw, organic salad at the center of the table. I loved how I could smell the cucumbers, radishes and tomatoes against the sharpness of the red onion. The arugula was crisp and peppery, the dandelion greens bitter, and the romaine crunchy yet creamy. My mouth watered at the thought of biting into the salad. I was excited to start the meal right up until the moment the hostess brought six different kinds of bottled salad dressing to the table. Olive oil and vinegar or even fresh lemon were not on offer. Ranch, Thousand Island, Blue Cheese….I can’t even name all of them, and none of them fresh……What a letdown.
One of my favorite things about shopping for food in France is the decisive lack of bottled salad dressing. ”Mais bien sûr!” Why bottle a salad dressing that can be whipped up with a few ingredients? If the rest of the Western World were as savvy about salad dressings, perhaps there would be more fresh salads gracing our tables unburdened by mayonnaise and sticky sweet dressings that kill any possible taste much less crunch of the vegetables.
The salad dressing recipe featured here has lovely alkaline properties from the citrus juice, apple cider vinegar, and parsley. It also balances adrenal glands by using Celtic Sea Salt. Using herbs such as cilantro (chelates heavy metals from the blood), turmeric (one of the best anti-inflammatory spices on the planet), garlic (heart healthy super food), or mixing oils to provide slightly different nutrient profiles are fantastic ways not only to flavor salads but to rotate the types of foods you eat giving the body the best possible spectrum of nutrients.