Use this simple, flavorful dressing recipe to toss with a simple green salad that has been topped with seared chicken breasts for a nourishing allergy-free lunch or dinner.
Ingredients
½ cups
chopped
zucchini
6 tablespoons
extra virgin olive oil
3 tablespoons
raw apple cider vinegar
2 teaspoons
raw honey
1 teaspoons
dried dill
½ teaspoons
sea salt
1 cloves
garlic
(optional)