Sweet and Spicy Microgreen Salad
-by Edible Sarasota
Ingredients
- 1½ cups broccoli microgreens
- 1½ cups radish microgreens
- ½ cup chopped pineapple
- ½ cup halved green grapes
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon-style mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon tamari (naturally brewed soy sauce)
- ¼ cup raw sunflower seeds, optional
Instructions
Combine microgreens, pineapple, and grapes in a large bowl. Combine yogurt, mayonnaise, mustard, lemon juice, and tamari; pour over microgreen and fruit mixture. Toss and serve chilled. Top with sunflower seeds, if desired.
Summer Salad
Ingredients
- 2 cups mixed salad greens
- 1 cup microgreens (broccoli, sunflower, or pea shoots)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts or almonds
- Fresh basil leaves, torn (optional)
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
1. In a large salad bowl, combine the mixed salad greens and microgreens, creating a bed of fresh goodness.
2. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion to the greens.
3. Sprinkle crumbled feta cheese and toasted walnuts or almonds over the salad for added texture and flavor.
4. If desired, garnish with torn fresh basil leaves for a burst of summery aroma.
5. In a separate small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create a tangy and sweet dressing.
6. Drizzle the dressing over the salad and gently toss everything together until well coated.
7. Serve immediately and enjoy the refreshing and nutritious taste of summer with this Microgreen Summer Salad!