Vegetable Salad with Citrus Sauce

Add any organic vegetables as you like. I used asparagus, artichokes, spinach, and tomatoes, because that is what have. The 12 healthiest vegetables are:

• broccoli
• mushrooms
• kale
• turnips
• spinach
• asparagus
• green beans
• cauliflower
• beets
• tomatoes
• onions
• eggplant

Serves 6

2 Tbs. (30 ml) olive oil

depending on how many organic vegetables, 2-3 cups each, cut into bite size pieces

2-3 minced organic garlic cloves

1/2 cup or more (+120 ml) organic chicken stock

1/4 cup (30 g) (dairy-free) butter

juice and zest of 1-2 lemons

black pepper

parsley

optional: herbs you like with vegetables

examples:

• oregano
• basil
• thyme
• rosemary
• chervil
• tarragon
• coriander
• cumin
• dill
• ginger
• lemongrass curry

1. Heat the oil in a pan over medium-high heat.

2. Sauté the vegetables al dente, 3-5 minutes.

3. Add garlic, toss and cook about 2 minutes.

4. Add chicken stock, butter, and lemon juice. Sauté a few minutes.

5. Remove and fold in lemon zest, pepper, parsley, and any additional herbs to taste.

6. Serve hot.