Ranch Light Sauce

Mix Greek yogurt or kefir (65 g) with grainy mustard (15 g) until smooth.

Add lemon juice (7 g) and mix thoroughly.

Finely chop green onions (5 g), dill (1 g), and parsley (1 g).

Crush fresh garlic (1 clove).

Add the herbs, garlic, dried ground onion (2 g), salt (1 g), black pepper (1 g), and ground paprika (1 g).

Stir the sauce until fully homogeneous.

Refrigerate the sauce for at least 20 minutes to stabilize the flavor.

For a thicker texture, use only Greek yogurt. For a lighter version, replace part of the yogurt with kefir.

Pairs well with

• cabbage: white cabbage, napa cabbage, broccoli, kale;
• vegetables: cucumber, cherry tomatoes, celery, bell pepper, radish, avocado;
• protein: chicken, turkey, ham, chicken liver, eggs.