So Fresh & So Green!
What’s better than a fresh spring salad dressing, you ask? A shape-shifting sauce that wears all the hats: a dressing, a dip, a drizzle, and an accompaniment to your favorite dish! The best part: it can be made with almost any of the fresh herbs you can imagine! A dash of kombucha brightens up this crowd favorite and adds the perfect amount of tang to keep you coming back for more.
With herbs growing abundantly in the garden right now, this dressing is a creative solution for creating a zero-waste kitchen situation. Turn that leftover basil and mint from last weekend’s cocktails into this cool and creamy delight. Sub the anchovies traditionally used in green goddess versions for garlic to add a fresh punch. The Sovereign Buchi kombucha gives it a a nice balance of savory and a bit sweet. Because of the velvety consistency, it's also great as a dip with crackers! We recommend pairing it in a salad with the pickled onions from last month's recipe!
Serves: 4 - 6
Prep Time: 5 minutes
1/4 cup tightly packed fresh parsley
1/4 cup loosely packed fresh basil leaves
3 Tbsp loosely packed fresh chives
2 ½ Tbsp lemon juice
1/2 cup avocado
1/2 cup kombucha (we love Sovereign in this recipe)
2 large cloves garlic
1/2 tsp sea salt
1 pinch black pepper
1 Tbsp olive oil (optional)
1. Add all ingredients to a high-powered blender or food processor.
2. Pulse until well combined.
3. Add additional kombucha to achieve desired consistency.
4. Season to taste with salt and pepper.
5. Serve (with almost any dish) & enjoy!
Notes: Your dressing can be stored in an airtight container in the fridge for up to 5 days.
Tag us @drinkbuchi and show us your creation!
This delicious recipe was adapted from Love & Lemons.