Blanced Veggies w Lemon Aioli





5 min


10 min


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.


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