SOUR CREAM AND PARSLEY DRESSING

SERVES 1 SALAD

1/2 cup (150 g) vegan sour cream

1 tbsp. Dijon mustard

1/2 bunch of flat leaf parsley

1 tsp. linseed oil

1 tbsp. olive oil

pinch of sea salt

pinch of freshly ground black pepper

1 tsp. agave syrup, or to taste

NUTRITIONAL VALUES

Calories: 505kcal
Fat: 48.5g (29.3g S.Fat)
Carbs: 16.5g
Protein: 4.4g
Sugar: 15.5g
Sodium: 567mg

METHOD

In a mixing bowl, combine the sour cream and mustard. Remove the leaves from the parsley stalks, finely chop them, and fold them into the cream mixture. Stir in the linseed and olive oils gradually. Season the dressing with salt, pepper, and agave syrup to taste.