It’s a perfect dressing to use over salads, roasted veggies or any sort of rainbow bowls. Apple cider vinegar helps with digestion and reducing any potential bloating after meals. A combination of lemon and olive oil gives you a great balance of vitamin E and C, you need them both for proper absorption and use.

What does it taste like? Tangy, zesty and herby.

Ingredients

1/2 cup of extra virgin olive oil

1/4 cup of apple cider vinegar

3 tbsp of filtered cold water

1/2 tbsp of fresh lemon juice

1/2 tbsp mustard (dijon works well)

1 thumb-size piece of fresh ginger, finely grated

1/2 tbsp of herbs of choice: I tried rosemary, thyme (and dill in summer works great!)

salt, pepper to taste

optional: fresh herbs, hemp seeds

Method

Put all the ingredients except salt and pepper together in a jar. Close the lid and share well a few times. Open and add a pinch of salt and pepper, taste and add more if needed.

Keep it on the counter in a cool place for a week or store in the fridge for longer shelf life (but leave out of the fridge for 10 mins before using). If adding fresh herbs for more flavour infusion, add them at the end and remove after 1-2 days.