A Community Recipe by Kathrynintheraw
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using Facebook¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup apple cider vinegar
2 tablespoon ground mustard
1½ tablespoon bee pollen
1 clove garlic, minced
2 teaspoon agave nectar
½ teaspoon cumin
½ teaspoon sweet paprika
½ teaspoon ground pepper
1 dash sea salt
Add all the ingredients together. Refrigerate for at least an hour to let the bee pollen dissolve. SHAKE SHAKE SHAKE!!! Drizzle over your salad and enjoy! If you don’t like using bee pollen, you could substitute that and the agave for 1-2 tbsp of raw honey. And if the vinegar just isn’t your thing, increase the lemon juice to 1/3 of a cup and add 2 tbsp of water.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteIt looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using FacebookSubscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
© 2009-2025 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!
Comments
Top voted
angie207
May 23, 2010
YUM YUM YUM YUM YUM!!!!
joyous fig
Aug 19, 2012
There must be a type-o here regarding the mustard or maybe I eyeballed the paprika a little high, but I almost made myself sick it was so spicey!!! I ended up doubling the olive oil, ACV, honey and lemon juice and making another salad. Maybe if I make it again, I'd use 1t ground mustard.
Anne
Jun 24, 2010
I used this as a sauce on kelp noodles, with apple, carrot, and cucumber slices. Wow--what a flavour! So strong! So rich! I used 1 1/2 tablespoons raw honey instead of the pollen, though hesitatantly because I don't like using animal products. I couldn't even really taste the honey though--the ground mustard flavour was so strong! I would probably recommend using less ground mustard.
I don't think I would try this on salad (I'm picky about my salad dressings), but I was looking everywhere for a raw honey mustard dressing recipe...and here it was! Yay!
Oh and also, I blended all of the ingredients together, it broke down the garlic even more so you don't get a mouthfull of garlic...
Go a little bit lighter on the spices, and it's quite yummy.
All
joyous fig
Aug 19, 2012
There must be a type-o here regarding the mustard or maybe I eyeballed the paprika a little high, but I almost made myself sick it was so spicey!!! I ended up doubling the olive oil, ACV, honey and lemon juice and making another salad. Maybe if I make it again, I'd use 1t ground mustard.
Anne
Jun 24, 2010
I used this as a sauce on kelp noodles, with apple, carrot, and cucumber slices. Wow--what a flavour! So strong! So rich! I used 1 1/2 tablespoons raw honey instead of the pollen, though hesitatantly because I don't like using animal products. I couldn't even really taste the honey though--the ground mustard flavour was so strong! I would probably recommend using less ground mustard.
I don't think I would try this on salad (I'm picky about my salad dressings), but I was looking everywhere for a raw honey mustard dressing recipe...and here it was! Yay!
Oh and also, I blended all of the ingredients together, it broke down the garlic even more so you don't get a mouthfull of garlic...
Go a little bit lighter on the spices, and it's quite yummy.
angie207
May 23, 2010
YUM YUM YUM YUM YUM!!!!
Leave a Comment