Savory Herb Dip & Dressing 

This recipe came together in a blink of an eye.  The mint and parsley adds that fresh cooling taste and avocado gives that creamy texture without the addition of dairy.

Ingredients

Wasabi Mustard Greens 2-3 leaves 

Mint handful

Parsley handful 

1/4 cup yellow onion diced

1 ripe avocado

1/3 cup olive oil

1 tablespoon spicy mustard

1/2 teaspoon sea salt

black pepper to taste 

Directions

-Add a little oil to a small pan to lightly brown the yellow onions.

- De-stem the Wasabi mustard green leaves, and pick the parsley and mint from the stems. Add the rest of ingredients in a medium to large mixing bowl and light mix ingredients.

-Add mixture to a blender and puree until all ingredients are thoroughly mixed. 

-If you have an immersion blender you can puree the ingredients in the mixing bowl. 

-Scoop dip in a serving bowl or if you intend to eat it later put it in a tightly sealed container and store in the refrigerator up to 3 days. 

Lemon Honey Mustard

Making your own dressing may sound a little intimidating at first but chances are you already have most of what you at home!

Ingredients:

2 medium lemons 

1/2 cup extra virgin olive oil

1-2 tablespoons honey

2 tablespoons apple cider vinegar

1/2 cup mustard 

salt and pepper to taste 

Directions:

1. Squeeze the juice of the lemons into a mixing bowl. A lemon squeezer comes in handy here. If you don't have one just spoon out the lemon pits. 

2. Add the rest of the ingredients -- oil, honey, mustard, apple cider vinegar, salt & pepper-- 

3. Whisk together vigorously. 

4. Pour dressing into a mason jar or a jar that can be sealed air tight. You can also shake the dressing up in the jar! 

Dress your kale or salad mixes and you're in for a delight.