Microgreen Salads
Explore the vibrant world of "Microgreen Salads" in our Microgreen Recipes section, where freshness meets diversity on your plate. Whether you're craving something light and refreshing or a hearty blend that's a meal in itself, our collection has a salad for every taste and cuisine.
Featuring a variety of microgreens, from the robust flavors of radish to the delicate textures of sunflower shoots, these salads are designed to elevate your dining experience with their nutritional richness and gourmet appeal. Join us in celebrating the versatility of microgreens through salads that are as nourishing as they are delicious, crafted for food lovers everywhere.
Traditional Greek Microgreen Salad
Embrace the essence of Greek cuisine with this Traditional Greek Microgreen Salad, a refreshing blend of classic Mediterranean ingredients enhanced with the addition of nutrient-rich microgreens. Perfect for a light lunch, a side dish, or even as a main course on a warm day, this salad combines the tangy flavors of feta and olives with the crisp freshness of microgreens. Here's how to create this delightful dish:
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Ingredients:
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2 cups mixed microgreens (such as arugula microgreens for a peppery touch)
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2 cups of chopped Romain lettuce
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/2 cucumber, sliced into half-moons
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1/4 cup Kalamata olives, pitted and halved
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1/4 cup feta cheese, crumbled
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2 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar
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1 teaspoon dried oregano
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Salt and pepper to taste
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Lemon wedges for serving
Instructions:
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Prepare the Base: In a large mixing bowl, combine the mixed microgreens, Romaine, cherry tomatoes, red onion, and cucumber. Toss gently to mix.
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Add the Flavors: Sprinkle the Kalamata olives and crumbled feta cheese over the salad mixture. These ingredients add a distinct Greek flavor and creamy texture that beautifully contrasts with the crisp microgreens.
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Dress the Salad: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss gently to ensure all the ingredients are coated evenly.
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Serve: Transfer the salad to a serving dish, and garnish with lemon wedges. The lemon adds a bright, zesty finish that complements the salad's Mediterranean flavors.
This Traditional Greek Microgreen Salad is a testament to the versatility of microgreens in enhancing the flavors and nutritional value of classic dishes. Arugula microgreens, with their peppery taste, pair wonderfully with the salty feta and olives, bringing a modern twist to traditional Greek ingredients. Enjoy this salad as a standalone dish or as a vibrant side to grilled meats or seafood for a complete Mediterranean feast. Kali orexi (Bon appétit)!
Toasted Sesame Beef Dumplings
Beef Dumplings
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1 lb 90%-lean ground beef
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1 Tbsp coarsely chopped radish microgreens
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1/2 tsp finely grated peeled fresh ginger
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1 Tbsp minced green onion
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1 tsp sesame oil
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2 tsp minced fresh garlic
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1 tsp salt
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1 tsp soy sauce
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2 tsp white sesame seeds, toasted
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20 wonton wrappers
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canola oil
Microgreen Garnish
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½ tsp finely grated peeled fresh ginger
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½ tsp rice vinegar
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½ tsp sesame oil
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½ tsp soy sauce
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1 cup daikon radish microgreens
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black and/or white sesame seeds, toasted
Bring a large, covered pot of salted water to a boil on high heat.
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In a large bowl, combine all ingredients for the dumplings,
excluding the wonton wrappers and the vegetable oil. Mix gently by hand until just combined.
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Have a small bowl of warm water ready. Lay out wonton wrappers on a clean surface in batches. Form the beef mixture into 1-inch balls, approximately 1 ounce each. Place one ball in the center of each wrapper. Wet the edges of the wrappers lightly with warm water using your finger. Bring the corners of the wrappers together over the meatball, meeting at the center, and press the edges together firmly to seal at the top of the dumpling.
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Set a large rimmed baking sheet lined with paper towels aside. In batches, gently place the dumplings in the boiling water, reducing the heat as needed to maintain a gentle simmer.
Cook the dumplings for 4 minutes. Use a slotted spoon to transfer the cooked dumplings onto the prepared baking sheet.
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Heat a 12-inch skillet over medium heat. Add vegetable oil to cover the bottom of the skillet, heating it until it is hot but not smoking.
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Cook the dumplings in batches, standing them upright in the skillet for about 1½ to 2 minutes, or until the bottoms turn golden brown and caramelized.
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Just before serving, mix ginger, vinegar, sesame oil, and soy sauce in a medium bowl using a fork. Add microgreens and gently toss them to coat with the dressing.
Serve the dumplings on plates, topped with a small handful of dressed microgreens. Optionally, sprinkle with sesame seeds to garnish.
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Broccoli Microgreen & Quinoa Salad
Delight in the fresh, vibrant flavors of this Broccoli Microgreen and Quinoa Salad, a nutritious and filling dish that combines the earthy taste of quinoa with the crispness of broccoli microgreens. Tossed with a zesty lemon vinaigrette and enriched with creamy avocado and crunchy almonds, this salad is a wholesome choice for any meal. Here’s the recipe to create this nutrient-packed dish:
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Ingredients:
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1 cup cooked quinoa, cooled
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1 cup broccoli microgreens, gently rinsed and dried
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1 avocado, diced
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1/2 cup cherry tomatoes, halved
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sliced mini-peppers
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1/4 cup slivered almonds, toasted
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2 tablespoons crumbled feta cheese (optional)
For the Lemon Vinaigrette:
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3 tablespoons extra virgin olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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Salt and pepper to taste
Instructions:
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Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa and broccoli microgreens. Gently toss to mix.
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Add Toppings: Add the diced avocado, sliced mini-peppers and cherry tomatoes to the bowl. Sprinkle the toasted slivered almonds over the top for a nice crunch, and add crumbled feta cheese if desired for extra creaminess and flavor.
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Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey (or maple syrup), minced garlic, salt, and pepper until well combined and emulsified.
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Dress the Salad: Pour the lemon vinaigrette over the salad ingredients. Toss gently until everything is evenly coated with the dressing.
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Serve: Serve the salad immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together. This salad makes a refreshing and satisfying meal on its own or a perfect side dish to your favorite protein.
This Broccoli Microgreen and Quinoa Salad is not only a feast for the eyes but also a powerhouse of nutrients, thanks to the broccoli microgreens, known for their antioxidant properties and high levels of vitamins C and E. The combination of textures and flavors makes this salad a delightful addition to your culinary repertoire, proving that healthy eating can be delicious and satisfying.
