This recipe comes to Head to Heal from Regina’s gluten free bakery Kneaded. It is lip smacking delicious and so refreshing for summer meals. If you are lucky enough to own a Spirooli you can make the green apples into long noodly-piece. A great tool to getting kids to think they are eating noodles!
Throw it all in a bowl, mix it together, keep in the fridge, and share with friends:) Tastes best the next day so make it at least 12 hours before wanting to serve it for the best results.
If you want to change it up, this recipe also tastes great with 1-2 tsp of mild curry powder and cubed chicken breast.
This is the recipe I use for Mayo, it is super fast and easy! It comes from The Blog Wellness Mama (wellnessmama.com)
4 egg yolks at room temperature
1 TBSP lemon juice or apple cider vinegar
1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
Salt and pepper
⅔ cup olive oil
⅔ cup coconut oil (warm) or other healthy oil (macadamia works well)