I’m a lemon addict; I use it in water every day, love iced tea with lemon, squeeze it on fish and veggies and am a big fan of the Master Cleanse. And growing up in a home heavily influenced by my Italian heritage, I was used to cooking everything with garlic – in fact, I couldn’t find many meals that I didn’t think a bit of garlic would enhance. So naturally I was devastated when I went in for my most recent food allergy testing and found out I was testing positive for allergies to both lemon and garlic. So, after an 8 week Candida cleanse diet, I’m ready to start reintegrating them into my diet to see if I have a positive response. So long as I don’t feel bad after testing them in my diet, I’ll be able to enjoy this tasty dressing again! And just in case you’re wondering, I will test them by introducing them over a 3 day period, trying small amounts of one each day, and then moving on to the other a few days later, and making sure I don’t have any reactions.
So, while I ease my way back into lemon and garlic, I’m hoping most of you are able to enjoy them and can revel in this delicious salad dressing adapted from http://b-eingpaleofabulous.blogspot.com that is Paleo and gluten-free friendly. It’s perfect for a light salad and adds a touch of an Italian flare to salads which many of you are missing when you cut out thick and creamy based dressings.
It stores for a couple of weeks so feel free to make it and keep in the cabinet for use on your salads, veggies, drizzled over a blackened fish and anywhere else you imagine a lemony-garlic-creamy flavor enhancement.
- 1/2 cup olive oil
- juice of one lemon
- 1/4 tsp. sea salt
- 8-10 cloves minced garlic
- 1/8 tsp. red pepper flakes
- dash of salt
- Whisk together all ingredients and store in an olive oil dispenser and refrigerate.
- Tip: take out 15 mins. before serving or run the bottle under hot water for a minute, so the oil will liquefy.