►  Makes 1 Portion of Salad
½ cup (150g) vegan sour cream

1 tbsp Dijon mustard

½ 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

Mix the sour cream with the mustard in a bowl. Pick the leaves from the parsley stalks, chop them finely, and fold into the cream mixture. Gradually stir in the linseed and olive oils.

Season the dressing to taste with salt, pepper, and agave syrup.