Vinaigrette piquante à base de micro verdure
Zesty Microgreen Dressing
Serve over your favorite salad greens, sandwiches, wraps or use as a dip for veggies. Enjoy the creamy, tangy goodness of this zesty microgreen dressing!
Ingredients
1/2 cup plain Greek yogurt
1 tbspn dijon mustard
2 tbspn extra virgin olive oil
2 tbspn lemon juice
1/2 tsp honey or maple syrup
1 clove garlic, minced
Salt and pepper to taste
A couple good handfuls of radishes or spicy broccoli mix microgreens (or both!) If you like it spicy add more.
Directions
- In a blender, combine the Greek yogurt, microgreens, dijon mustard, olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper. Blend until well combined and smooth.
- Taste the dressing and adjust seasoning if needed, adding more salt, pepper, or lemon juice to taste.
- If the dressing is too thick, you can thin it out by adding a little water, one tablespoon at a time, until you reach your desired consistency.
- Chill the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve over your favorite salad greens, sandwiches, wraps or use as a dip for veggies. Enjoy the creamy, tangy goodness of this zesty microgreen dressing!
Amy Barfoot Sullivan est l’auteur de cette recette. La recette peut être trouvée sur microleaffarms.ca
