1. In a small bowl, whisk the lemon juice, extra virgin olive oil, garlic, shallot, Himalayan sea salt and pepper. 2. Using a steamer, steam the vegetables for about 5 minutes. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl. 3. Toss with the vinaigrette and serve. This recipe makes one serving. This equates to the serving having –  2 servings of Vegetables, and 2 servings of Essential Fatty Acid on the Access Health Plan