After a fun and busy weekend, I wish I could stay home with these two this week!
It hasn’t been easy to get back into work mode and healthy eating after the Easter weekend, especially with work stress and the massive amounts of leftover Easter candy people have been bringing into work. There are unopened packages of Peeps everywhere, does anyone actually like eating those?
I haven’t been too creative in the kitchen either, lots of smoothies and salads this week – healthy comfort staples for me. But I did feel inspired to create a new dressing today. I usually just flip through the food section in the paper because most of the recipes are complicated and not easily vegan-ized, but a creamy lemon yogurt dip caught my eye today. It was paired it lamb kabobs, no thank you. So I created a lighter dressing version of it for a simple spinach salad that came out great for a few simple ingredients.
Creamy Lemon Dressing
- 1/2 cup shelled hemp seeds
- 3 tbsp. of lemon juice
- 1/2 tsp. of lemon zest
- 1 clove of garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
The salad was a mesh of what fresh ingredients I have left in the house – spinach, cabbage, chopped apple, orange pepper, and walnuts.
I liked that it’s not super thick, but still coated the salad evenly.
The flavor is very bright, tangy, and a little kicky from the garlic. The flavor is strong, perfect for livening up a dull salad or even a hearty meal salad.
And my plate cleaning service agreed.