Green salad in fermented milk dressing

Time: 20 min.
Complexity: easily
Servings: 4

What's remarkable about this salad is that, despite its simple ingredients, it combines the sweetness of cherry tomatoes, the juiciness and piquancy of salad greens, and the tartness of a sour milk (or kefir) dressing mixed with lemon juice and olive oil. All in one spoon, it's a real treat, even if you're not a big fan of green salads. This light salad in a fermented milk dressing pairs perfectly with any meat, poultry, or fish dish.

We recommend

Recipe:

In a large bowl, combine 5 tablespoons of buttermilk, 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of sugar, and 1/4 teaspoon of coarse salt. Add 6 cups of small salad greens, 2 cups of watercress, 1 cup of halved grape tomatoes, and 2 tablespoons of finely chopped green onions. Season with salt and pepper to taste and toss to combine.