Sonia! The Healthy Foodie
peel on, grated
Pommery Meaux mustard*
pasteurized egg whites
white wine vinegar
Himalayan or fine sea salt
freshly cracked black pepper
juice of 1 lime
Add all the veggies to a large mixing bowl and set aside.
In a small food processor, add all the ingredients for the vinaigrette and pour that slowly over the reserved salad. Delicately mix it in until well combined.
You can serve this salad immediately or leave it in the refrigerator for a few hours to allow for vegetables to soften a little bit and flavors to fully develop.
*You can also use Dijon, Whole Grain or any other type of mustard, just make sure it’s sugar, alcohol and sulfite free if you want to stay Whole30 compliant.
Quick Coleslaw https://thehealthyfoodie.com/tuna-fish-patties-and-quick-coleslaw/