Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir Dressing Recipe | The Good Carb

Ingredients

• SALAD
• 6 Kipfler potato, par boiled skin on
• 2 tbsp olive oil
• 1 Lebanese cucumber, halved, seeds removed and sliced on an angle
• Handful fresh mint leaves picked, washed and drained
• ½ cup frozen peas, thawed
• 1 baby Cos, leaves separated, washed and dried
• 10 snow peas, topped and sliced 5mm on a sharp angle
• 2 sticks celery sliced 5mm on a sharp angle
• Handful of celery leaves from the center of the bunch
• 3 radish, sliced into 2mm rounds
• DRESSING (1.5 cups approx)
• ½ large avo
• ¾ cup plain kefir
• 1 small clove garlic
• ½ cup nutritional yeast
• 2 tbsp chopped parsley
• 4 tbsp lemon juice.
• Season to taste