Featured Product: Nancy’s Organic Whole Milk Plain Kefir
Ingredients
Salad
- 1 Head Butter Lettuce, whole leaves
- ¼ Small Purple Cabbage, sliced
- 1 cup Micro-greens
- 2 Avocados, halved and sliced
- 1 Cucumber, sliced
- 1 Medium Zucchini, spiralized
- 4 Carrots, spiralized
- Heirloom Cherry Tomatoes, halved
- Sesame Seasoning Mix, for garnish
Dressing
- 1 Egg Yolk
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Lemon Juice
- 1 C. Olive Oil
- 2 teaspoon Anchovy Paste
- 1 Clove Garlic, chopped
- 1 C. Fresh Parsley, stems removed
- 2 tablespoons Fresh Chives, minced
- 1 tablespoon Fresh Tarragon, chopped
- 1 cup Nancy’s Organic Whole Milk Plain Kefir
- Coarse Salt, to taste
Directions
Assemble the veggies into four shallow bowls. Add the first 3 dressing ingredients to a blender and pulse to combine. Blending at medium speed, slowly add the olive oil to emulsify. Add the Anchovy, garlic and herbs. Once the mixture is smooth, slowly add the kefir. Season with salt if needed. Drizzle the dressing over each salad and serve immediately.