Description
A light, crisp, and nutrient-rich microgreens salad perfect for lunch or as a side to a hearty dinner.
Ingredients
2 cups mixed microgreens (radish, sunflower, broccoli, pea)
1/4 cup thinly sliced cucumber
2 tbsp toasted pumpkin seeds
1 tbsp crumbled goat cheese (optional)
2 tsp fresh lemon juice
1 tbsp olive oil
Pinch of sea salt
Cracked black pepper, to taste
Instructions
1. Rinse and gently dry the microgreens using a salad spinner or paper towel.
2. Add microgreens and cucumber slices to a large mixing bowl.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the microgreens and toss gently.
5. Top with toasted seeds and optional goat cheese.
6. Serve immediately for the freshest flavor.
Notes
Use any variety of microgreens based on taste preferences or what’s available locally.
To make it a complete meal, add grilled chicken, salmon, or chickpeas.
For added sweetness, toss in a few dried cranberries or sliced apples.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg