Spring Salad With Kefir ‘Ranch’ Dressing

Ingredients

Kefir Dressing
¼ cup Meyenberg Plain Goat Milk Kefir
2 Tbsp. high-quality olive oil
1 Tbsp. fresh Meyer lemon juice
2 tsp. honey
Salt and freshly ground pepper

Spring Salad
½ cup pepitas
1 head red-leaf butter lettuce, torn
Handful of baby arugula
Handful of pea shoots
1 large watermelon radish, peeled and sliced
2 heirloom tomatoes, diced

Directions

For the Kefir Dressing, whisk the kefir, olive oil, lemon juice, and honey together in a bowl until pourable; season with salt and pepper and set aside.

For the Spring Salad, roast the raw pepitas in a small, dry frying pan over medium-high heat just until lightly browned or you hear light “popping.” Remove from the heat and set aside to cool. In a large bowl, toss the red-leaf lettuce, arugula, pea shoots, watermelon radish, tomatoes, and roasted pepitas together. Drizzle with the dressing and Enjoy!