Blanced Veggies w Lemon Aioli

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.