Milk Kefir

Milk Kefir – Zucchinisalad with cashews and chilli – a fiery fresh rescue from the midday low

Hello to all my kefir friends,

a new delicious milk kefir salad recipe is waiting for you. The chili paired with honey bring you to a whole new level of taste.

Did you know that there are zucchinis in different shapes and colors? The most famous zucchini is dark green and resembling a cucumber. There are also yellow, light green and striped, which may also have the shape of a pumpkin. Zucchini belongs to the plant family of cucurbits.

Tip: A perfect summer lunch at work. Pretty light and tasty. Simply prepare on the eve and look forward to the lunch break.

For this delicious milk kefir recipe you need these ingredients:

  • 2 dark green zucchini
  • 1 small fiery spicy chili
  • 4 tbsp organic milk kefir* (you can order the starter complete set here *)
  • 4 tbsp almond butter
  • 1 tbsp blossom honey* (you can order your own organic honey here*)
  • 1 handful of cashews* (You can order your own organic cashew kernels here*)
  • ½ teaspoon Himalaya stone salt* (You can order your organic stone salt here*)
  • 3 pinches of pepper
  • 2 cloves of garlic

Decoration:

  • 1 small tomato

Variant: You like dill? Then this salad is the perfect partner to mix ½ bunch dill (minced) with.

Are you interested in making your milk kefir at home? Then I have here a guide with all the important information for you.
High quality and laboratory tested organic dairy kefir and kefir cultures as well as the corresponding accessories such as fermentation vessels, strainers, funnels and much more. You can easily order here* online.

You have all the ingredients ready? Then we start immediately:

  1. Wash the tomato and zucchini.
  2. Grate the zucchini into small strips or cut into small cubes and place in a suitable salad bowl.
  3. Cut the fiery red chilli into very small pieces and place in the bowl as well.
  4. Now spread your organic milk kefir, the almond butter and the honey over the zucchini.
  5. Chop the cashews into large pieces with the knife and fill with salt and pepper into the salad bowl.
  6. Peel the garlic and press it with a garlicpress (or cut in small pieces) and spread also over the remaining ingredients in the bowl.
  7. Mix the ingredients well together.
  8. Quarter the tomato and drape in the middle of the bowl.
  9. Allow the finished salad to cool for about 2 hours and infuse.

And now enjoy your meal!

 

Milk Kefir - Zucchinisalad with cashews and chilli - a fiery fresh rescue from the midday low

Print Recipe
Serves: 2 (Beilage / side dish) Cooking Time: 15 min / ohne Ziehzeit / without infusion time

Ingredients

  • 2 dark green zucchini
  • 1 small fiery spicy chili
  • 4 tbsp organic milk kefir
  • 4 tbsp almond butter
  • 1 tbsp blossom honey
  • 1 handful of cashews
  • ½ tbsp Himalaya stone salt
  • 3 pinches of pepper
  • 2 cloves of garlic
  • Decoration:
  • 1 small tomato

Instructions

1

Wash the tomato and zucchini.

2

Grate the zucchini into small strips or cut into small cubes and place in a suitable salad bowl.

3

Cut the fiery red chilli into very small pieces and place in the bowl as well.

4

Now spread your organic milk kefir, the almond butter and the honey over the zucchini.

5

Chop the cashews into large pieces with the knife and fill with salt and pepper into the salad bowl.

6

Peel the garlic and press it with a garlicpress (or cut in small pieces) and spread also over the remaining ingredients in the bowl.

7

Mix the ingredients well together.

8

Quarter the tomato and drape in the middle of the bowl.

9

Allow the finished salad to cool for about 2 hours and infuse.

PS: It is up to you whether the kefir is mild or sour!!! For more information click here. 

 

Have a lot of fun and success with preparing the kefir recipe. I’m looking forward to your opinion about this milk kefir recipe.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

 

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