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Winter salad with water kefir sauce

An ordinary salad can become a delicious and fulfilling bite! You just need to add juicy meat and a delicious sauce! In that case, I choose chicken thigh fillet and water kefir as a base for the sauce.

Ingredients and preparation steps

Make the sauce first:

  • 150 ml of water kefir
  • 3 tablespoons honey (floral)
  • 2 tablespoons mustard (I added mustard with whole mustard seeds)
  • 1 tablespoon of quality apple cider vinegar
  • a pinch of salt

Mix everything well and set aside.

From salads you will need:

  • a handful of arugula
  • smaller head of crystal salad
  • smaller head of oak leaf salad
  • half an endive salad head
  • 4 small cooked beets – I bought them on the plot from the lady where I also bought salads

Wash the salads and tear the leaves into smaller pieces with your fingers and cut the beets into smaller pieces.

Then melt two tablespoons of butter in a pan, add the fillet that you seasoned with a pinch of salt and with a pinch of ground red smoked paprika. Bake on both sides until the meat is cooked through and cut into smaller pieces.

In a large bowl, add the salads – crystal, oak leaf, endive and then the arugula. Then add the sliced beets, sliced fillet and pour over with the kefir sauce.

Mix everything and enjoy the flavors!