Blueberry Salad With Sweet Creamy Tarragon Kefir Dressing
This vibrant summer salad is a perfect balance of sweet, tangy, and creamy. Peppery mixed greens form the fresh base, while bursts of juicy blueberries add a pop of natural sweetness. Crumbled goat cheese lends a tangy creaminess that pairs beautifully with the crunch of sugar-free candied pecans. Everything is tied together with a luscious Sweet Creamy Tarragon Kefir Dressing—herby, lightly sweetened with monkfruit, and irresistibly smooth. Light yet satisfying, this salad is perfect as a starter or topped with grilled chicken or salmon for a complete meal.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
18
Serves: 4
Ingredients
Sweet Creamy Tarragon Kefir Dressing
- 0.5 cup0.5 cup0.5 cup Kefir
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise - Primal Kitchen
- 2 Tbsp2 Tbsp2 Tbsp Allulose
- 1 Tbsp1 Tbsp1 Tbsp White Wine Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 2 tsp2 tsp2 tsp Tarragon, Fresh, finely chopped
- 1 tsp1 tsp1 tsp Dijon Mustard
- 111 Sea Salt, to taste
- 111 Black Peppercorns, Ground Fresh, to taste
Sugar-Free Candied Pecans
- 0.5 cup0.5 cup0.5 cup Pecans
- 1 Tbsp1 Tbsp1 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
For The Salad
- 2 cups2 cups2 cups Lettuce, Spring Mix Salad Greens
- 0.25 cup0.25 cup0.25 cup Pecans, Sugar-Free Candied Pecans
- 0.5 cup0.5 cup0.5 cup Goat Cheese, crumbled
- 0.5 cup0.5 cup0.5 cup Blueberries, fresh
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the Candied Pecans: Heat a skillet over medium. Add pecans and toast for 2 minutes, stirring occasionally. Add sweetener and a splash of water. Stir constantly to coat and cook for about 3 minutes until pecans are fragrant and golden. Pour pecans onto a sheet of parchment paper and let cool.
- Make the Dressing: In a small bowl or jar, whisk together kefir, mayonnaise, vinegar, and lemon juice until smooth. Stir in monkfruit, tarragon, Dijon mustard, salt, and pepper. Chill for 10–15 minutes to let flavors develop.
- Assemble the Salad: In a large salad bowl, add mixed greens. Scatter cherries (or blueberries) over the greens. Add crumbled goat cheese and candied pecans. Drizzle with dressing just before serving and toss gently.
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About This Recipe
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Coconut Free Gluten Free Nightshade Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 288 |
| Fat: | 26 g |
| Carbohydrates: | 19 g |
| Protein: | 8 g |
| Cholesterol: | 31 g |
| Sodium: | 168 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Blueberry Salad With Sweet Creamy Tarragon Kefir Dressing”
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Gorgeous salad. The dressing sounds fab!