Creamy Kéfir Salad Dressing:
- Add kéfir, spinach, parsley, avocado oil, vinegar, chives, tarragon, anchovy paste, garlic, honey, salt and pepper to a blender; purée until smooth. Makes 1 1/2 cups (375 mL).
- Toss watercress with pea shoots, carrot, radishes and 1/2 cup (125 mL) dressing. Stir in avocado and pumpkin seeds.
- Tip: The dressing can be stored, tightly covered, in the refrigerator for up to 3 days.