With the spring season upon us, we wanted to create a simple recipe that showcased our fresh farmer’s market produce. This cool palette of greens is complemented perfectly with a creamy ranch dressing made lactose free with Green Valley Creamery kefir and sour cream. This is a quick salad you can whip up for your upcoming spring and summer night dinners.Green Valley Creamery
1 head butter lettuce, washed, spun dry and torn into bite-size pieces
1 head red leaf lettuce, washed, spun dry and torn into bite-size pieces
1 pint cherry or grape tomatoes, halved
2 ripe avocados, pitted and diced
1 cup croutons
Optional: shredded carrots, cucumbers, or sliced radishes
Kefir Ranch Dressing:
1 clove garlic, microplaned
¼ tsp. salt
⅓ cup mayonnaise
⅓ cup Green Valley Creamery Lactose-Free Sour Cream
⅔ cup Green Valley Creamery Lactose-Free Plain Whole Milk Kefir
¼ cup fresh Italian flat-leaf parsley, minced
1 Tbsp. fresh chives, minced
2 Tbsp. dried dill
1 tsp. white vinegar
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. freshly ground black pepper
In a large bowl, combine all the salad ingredients – except the croutons – until well combined. Set aside in refrigerator to keep cool.
In a medium bowl, combine the ingredients and blend well with a whisk or fork. Add small amounts of kefir as needed for desired consistency. Cover and chill for an hour or two before serving for the flavors to all meld together.
Top salad with the dressing and enjoy!