Happy Easter to everyone who celebrates!!!
I’ve been tinkering with kefir for the last few weeks. Suddenly, my milk kefir is growing so happily, and since I have been making them quite diligently (turning them both to coconut kefir and water kefir as well), I realised I have stocked my fridge with ready to drink kefirs.
Somewhat I decided that I should try to use them with food recipes instead of merely beverages recipes. So, for dinner tonight, I made my salad dressing using the available coconut kefir (mine tasted a bit too sour and tangy), and the easy peasy recipe goes like this:
2 cups Coconut Kefir (you can use milk kefir if that’s available)
1 Tbsp parsley flakes
1 tsp mustard ground
1.5 tsp salt
1 tsp black pepper (or less)
1 tsp garlic powder
3 cloves fresh garlic
Put all the ingredients in a small food processor. Mix them well. Taste and modify it if needed.
For me this recipe yielded a perfect result for my quite huge salad bowl.
Enjoy the yumminess!