Serves 4 / Since the kefir is kept raw in this recipe, it retains all of its health-supporting probiotic bacteria, which are beneficial to digestion. The dressing also works well as a dip for crudites and is a delicious condiment for sandwiches.
Lemon-Herb Kefir Dressing
1 cup plain low-fat or whole-milk kefir
4 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried
2 teaspoons finely chopped fresh oregano, or ½ teaspoon dried
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon raw honey
1 teaspoon Dijon mustard
1/8 teaspoon sea salt, or to taste
Salad
1 head butter lettuce or 2 ounces lettuce greens
1 carrot, peeled
½ cucumber, peeled and cut into very thin slices
1 avocado, sliced thinly
1 cup fresh sprouts (such as alfalfa, radish, or broccoli)
1. Whisk together all dressing ingredients in bowl or jar until well combined. Cover and refrigerate at least 1 hour to let flavors marry. Can be made 1 day ahead. (Makes 1 ¼ cups.)
2. Wash and dry lettuce. Tear into pieces of desired size and arrange on plates. Shave carrots into thin strips with vegetable peeler; place atop lettuce, along with sliced cucumber and avocado. Top with a tuft of sprouts. Drizzle salads with about 1/3 cup dressing total, or to taste. Serve immediately, with freshly ground black pepper to taste.
PER SERVING: 140 cal, 68% fat cal, 11g fat, 2g sat fat, 1mg chol, 3g protein, 9g carb, 5g fiber, 49mg sodium
