Blanced Veggies w Lemon Aioli
- 2 carrots - chopped
- 1 broccoli - chopped
- 2 zucchini -chopped
- 1 red capsicum - chopped
- 1 avocado - sliced
- sea salt
- 1tsp dyjon mustard
- 1 egg yolk (organic/bio-dynamic)
- 1/2 lemon - juiced
- 1/4 garlic cloved - minced
- 1 tsp apple cider vinegar
- olive oil (or a blend of nut oil and olive oil)
After a weights session at the gym and a boxing session at the PCYC, I came home and fancied something super easy and clean.
Pick any veggies you want for this and feel free to cut into different shape/sizes too.
Once you’ve chopped your veggies add them to salted water and pop on the heat and bring to the boil, once boiling turn the heat down to a simmer. Meanwhile combine the apple cider vinegar, egg yolk, garlic and mustard in a bowl. Once fully combined gently add the oil whilst constantly whisking to avoid the mixture separating. Once the mixture reaching a mayo consistency add the lemon juice and salt. If it requires a little more thickening simply whisk some more oil through. Add capers or cornichorns too if you like.