In the heart of my bustling kitchen, I discovered the wonders of microgreens. These tiny greens, packed with flavor and nutrients, have a vibrant personality that can elevate any dish. I remember the first time I incorporated them into a salad for a summer picnic. As I tossed together the greens, I could hear the laughter of friends and the clinking of glasses. The microgreens not only added a burst of color but also a delightful crunch that had everyone asking for the recipe. This dish celebrates that moment, showcasing microgreens in a simple yet sophisticated salad.
Ingredients
– 2 cups mixed microgreens (such as arugula, radish, and sunflower)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup feta cheese, crumbled
– 1/4 cup walnuts, toasted and roughly chopped
– 3 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions
Start by preparing the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined. Set it aside to let the flavors meld. Next, in a large mixing bowl, combine the cherry tomatoes, diced avocado, and red onion. Gently toss these ingredients together to avoid mashing the avocado.
Now, it’s time to add the stars of the show. Carefully fold in the mixed microgreens, allowing them to blend harmoniously with the other ingredients. Drizzle the dressing over the salad, and toss gently to coat everything evenly. Be cautious not to bruise the delicate microgreens.
To finish, sprinkle the crumbled feta cheese and toasted walnuts on top for added texture and flavor. Serve immediately, and watch as your guests’ eyes light up at the sight of this beautiful salad. The microgreens bring a freshness that is simply irresistible.
This simple yet sophisticated microgreen salad has become a staple in my kitchen, and I hope it brings as much joy to you as it has to my family and friends. Enjoy the crunch, the color, and the delightful flavors of these tiny greens!