Steamed Vegetables with Kefir Dressing

Kefir Parsley Dressing

• 1 garlic clove
• 3 sprigs parsley leaves, fresh
• 85 g ripe avocado, cut into pieces
• 140 g kefir
• 60 g extra virgin olive oil
• 30 g lemon juice (approx. 1 lemon), freshly squeezed
• sea salt, to taste
• black pepper, ground, to taste

Steamed Vegetables

• 570 g water
• 450 g cauliflower, broken into florets
• 340 g spring carrots, cut in half lengthwise
• 200 g green beans, fresh, trimmed
• microgreens, to garnish