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Sunday, 22 June 2014

Creamy Probiotic Rich Salad Dressing

This batch is made with garlic chives
and parsley
Gardening season is in full swing and our lettuce is growing like crazy…giving salads a starring role on our daily menus!  I love it when we can pick lettuce straight from the garden and have it in a salad within minutes. Although we never seem to get bored with salads, I do like to change up the dressings we use to keep it fresh and fun. This has become one of my favourite dressings lately to top these lovely fresh greens.  I like to use both kefir and yogurt in it. Kefir and yogurt, although both fermented milk products, vary in the bacterial cultures they contain. If you want to read more on the differences between the two, this article is great. Cultured/fermented food consumption dates back to ancient times. Great for immunity, gut health, digestion and more, I try and incorporate fermented foods in our diet on a regular basis. (Click here for a great article on fermented foods from Cheeseslave.)   Using kefir and yogurt gives this dressing a big Probiotic punch. Add some fresh herbs from the garden, and you have an awesome nutritional powerhouse to top your fresh greens.
This batch is made with fresh dill

Creamy Probiotic Rich Salad Dressing

¾ cup full fat dairy kefir
¾ cup full fat non-homogenized yogurt
1/3 cup avocado oil

1 tsp Herbamare, or other sea salt of choice
1 tsp coarsely ground fresh black pepper
1 clove minced garlic
½ cup chopped herbs: dill, basil, parsley, chives, cilantro, garlic chives, etc!(pick one or a combo of your choice!)

Measure all ingredients into a 2 cup mason jar. Screw on a metal lid, shake well. Serve on salad of choice. Store leftovers in fridge for 4-5 days.

My Garden :)

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