In a bustling urban garden, I found myself captivated by the vibrant colors and delicate textures of microgreens. It was an early spring morning when I decided to experiment with these tiny powerhouses of flavor. The sun filtered through the leaves as I snipped a handful of radish, pea shoots, and sunflower microgreens, envisioning a refreshing salad that would celebrate the essence of spring. This Microgreen Medley Salad, paired with a zesty citrus vinaigrette, became a staple in my kitchen, offering a burst of flavor and nutrition in every bite.
Ingredients
1 cup radish microgreens
1 cup pea shoots
1 cup sunflower microgreens
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 teaspoon honey
Salt and pepper to taste
Instructions
Start by gathering your microgreens from the garden or a local farmers’ market, ensuring they are fresh and vibrant. Rinse them gently in cold water and pat them dry with a paper towel. In a large salad bowl, combine the radish microgreens, pea shoots, and sunflower microgreens, allowing their colors to mingle beautifully.
Add the cherry tomatoes, cucumber slices, and red onion to the bowl, creating a medley of textures and flavors. If you want to elevate the dish further, sprinkle crumbled feta cheese over the top for a creamy contrast.
In a separate small bowl, whisk together the olive oil, fresh lemon juice, orange juice, and honey. Season the vinaigrette with salt and pepper to taste, balancing the acidity with the sweetness of the honey. Pour the vinaigrette over the salad just before serving, tossing gently to coat all the ingredients in the refreshing dressing.
Serve the Microgreen Medley Salad in individual bowls or on a large platter, garnished with additional microgreens for an elegant touch. This salad is not only visually stunning but also packed with nutrients, making it the perfect dish to celebrate the arrival of spring.