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Tender Green Salad with Creamy Kéfir Dressing

BT Vancouver | posted Tuesday, Aug 25th, 2015

Quantity: 4 to 6 servings

Preparing time: 15 minutes

 

Ingredients

Creamy Kefir Salad Dressing:

• 1 cup (250 mL) Liberté Plain Kéfir

• 1 cup (250 mL) baby spinach

• 1/4 cup (60 mL) chopped fresh parsley

• 2 tbsp (30 mL) avocado oil or olive oil

• 2 tbsp (30 mL) white wine vinegar

• 2 tbsp (30 mL) chopped fresh chives

• 1 tbsp (15 mL) chopped fresh tarragon

• 1 tbsp (15 mL) anchovy paste

• 1 clove garlic, chopped

• 1 tsp (5 mL) honey

• 1/2 tsp (2 mL) salt

• 1/4 tsp (1 mL) freshly ground pepper

 

Salad:

• 4 cups (1 L) watercress

• 4 cups (1 L) pea shoots

• 1 large carrot, cut into matchsticks

• 2 radishes, thinly sliced

• 1 ripe avocado, cubed

• 1/4 cup (60 mL) pumpkin seeds

 

 

Preparation

Creamy Kéfir Salad Dressing:

1. Add kéfir, spinach, parsley, avocado oil, vinegar, chives, tarragon, anchovy paste, garlic, honey, salt and pepper to a blender; purée until smooth.  Makes 1 1/2 cups (375 mL).

 

Salad:

1. Toss watercress with pea shoots, carrot, radishes and 1/2 cup (125 mL) dressing. Stir in avocado and pumpkin seeds.

 

• Tip: The dressing can be stored, tightly covered, in the refrigerator for up to 3 days.