Basil Lemon Vinaigrette with Eatmore Sprouts

Bright, fresh and full of basil, this lemon vinaigrette is made for summer salads. Toss with mixed greens, Eatmore Sunflower Greens, seasonal vegetables and berries, then finish with your favourite Eatmore Sprouts, toasted nuts or seeds and edible flowers.

Ingredients

• 1 organic lemon, washed and frozen overnight
• 2 cups fresh Basil leaves
• 1/2 cup extra-virgin olive oil
• 2 Tbsp white wine vinegar
• 2 Tbsp honey (or maple syrup or pomegranate molasses or sweetener of choice)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• Fresh pepper to taste

Preparation

1. Finely grate the whole frozen lemon, including the peel. If you don’t have time to freeze the lemon, simply use the fresh zest and juice instead.
2. Place into a high speed blender.
3. Add the white wine vinegar, honey, salt, pepper and minced garlic.
4. Add the basil leaves and blitz.
5. Slowly add the olive oil to the blender while pulsing until you have your desired creamy texture
6. Adjust seasoning to taste

The vinaigrette will keep in the refrigerator for up to one week. For the best flavour and texture, bring it to room temperature before serving.

Toss with your favourite mixed greens, summer vegetables and berries and loads of Eatmore Sunflower Greens. Add any of your favourite Eatmore sprouts along with nuts, seeds and a few edible flowers for a colourful finish.

Enjoy!