Ingredients
- 100 ml milk kefir
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- A small pinch of salt
- Black pepper
Method
- Whisk together in a bowl.
- Taste, adjust the lemon and spoon over a freshly assembled salad or cooled cooked potatoes.
- Keep chilled until serving.
Allergens: Milk.
Use finished, strained milk kefir, with the grains removed. Keep cold dishes refrigerated at 5°C or below and serve promptly. Times and yields vary with your kefir.