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Kefir green goddess dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 120–180 ml plain milk kefir Unsweetened. Start with 120 ml; reserve up to 60 ml to thin the sauce.
  • 1 avocado Small and ripe.
  • 2 tbsp lemon juice Freshly squeezed.
  • 1 spring onion White and pale green parts only.
  • 15 g fresh parsley leaves About a large handful.
  • 15 g fresh coriander leaves About a large handful.
  • 1 small garlic clove
  • 1 pinch salt

You will need

  • High-powered blender
  • Knife and chopping board
  • Measuring jug and measuring spoons
  • Kitchen paper
  • Airtight container
  • Spatula

Instructions

  • Wash the herbs, spring onion, avocado and lemon under running water before cutting or juicing.
  • Pat the herbs and spring onion dry with clean kitchen paper.
  • Cut the avocado flesh into chunks, discarding the skin and pit.
  • Roughly chop the white and pale green parts of the spring onion and the peeled garlic.
  • Put the avocado, 120 ml kefir, lemon juice, spring onion, parsley, coriander, garlic and salt in the blender.
  • Blend on high just until smooth. If ingredients stick to the sides, switch off the blender and scrape them down before blending again.
  • For a thinner sauce, blend in the reserved kefir a little at a time, adding no more than 60 ml extra.

Storage and safety

Serve straight away, or promptly seal in an airtight container and refrigerate at 4°C (40°F) or below for up to 3 days. Stir before serving.