Main Course
Spring Salad With Kefir ‘Ranch’ Dressing
Ingredients
| Kefir Dressing | |
|---|---|
| ¼ cup | Meyenberg Plain Goat Milk Kefir |
| 2 tbsp | High-quality olive oil |
| 1 tbsp | Fresh Meyer lemon juice |
| 2 tsp | Honey |
| ¼ tsp | Salt and ground pepper |
| Spring Salad | |
|---|---|
| ½ cup | Pepitas |
| 1 | Head red-leaf butter lettuce, torn |
| Handful | of baby arugula |
| Handful | of pea shoots |
| 1 | Large watermelon radish, peeled and sliced |
| 2 | Heirloom tomatoes, diced |
Preparation
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For the Kefir Dressing, whisk the kefir, olive oil, lemon juice, and honey together in a bowl until pourable; season with salt and pepper and set aside.
For the Spring Salad, roast the raw pepitas in a small, dry frying pan over medium-high heat just until lightly browned or you hear light “popping.” Remove from the heat and set aside to cool. In a large bowl, toss the red-leaf lettuce, arugula, pea shoots, watermelon radish, tomatoes, and roasted pepitas together. Drizzle with the dressing and Enjoy!
Made with:
