It’s officially salad season. You know, the season before bikini season.
I’ve been playing around with new salad dressings to make this season tastier. I wanted to make an anti-inflammatory dressing since I have PCOS (Polycystic ovarian syndrome) and just had a very unwelcome cystic acne flare-up.
Every ingredient in this dressing fights inflammation and is so healthy, plus the flavors are great together. Especially if you let it chill in the fridge overnight before you use it.
This is what you need:
Oh and don’t forget these items:
Look! An anti-inflammatory smiley face! That totally happened on accident. Totally.
So, I like to use mason jars to make dressings, because I can just screw the top on and shake it to emulsify it. I also mix eggs that way when I’m making scrambled eggs.
If you don’t have a mason jar, what the fuck, dude? And you can just use a bowl and a whisk.
So, add the chopped ginger and garlic to whatever receptacle you’re using.
Then add a teaspoon of turmeric.
Then the honey and lemon juice. A little S&P too.
This is how it looks in the jar at this point:
You wanna add twice as much olive oil:
Screw the top on and shake. Or whisk.
“It feels like I’m walking on sunshine!”
This dressing is great with wild-caught salmon and leafy greens, both of which are foods that fight inflammation.
To subscribe to my blog type your email in the box below.
No spam. The email kind and also the canned meat kind. No spam of any kind. Just a gentle email with a link to my recipe. Think of it as a subscription to a digital food gift from me to you 🙂