How to Make a Microgreen Salad- 8 Microgreen Salad to Add a Pop of Freshness to Your Everyday Salads

If you are still wondering why to start eating microgreens then here are some benefits you can reap from them.

• The little green leaves are tasty. Each microgreen has a distinct flavour to it not to mention the colour it adds to your dish and makes it look more tempting. The taste of microgreens depends on the type of leaf you are eating, they might have a sweet, bitter, and sour taste to them therefore you can try different ones and decide which one you like the best.
• They are full of nutrients as they are packed with potassium, iron, zinc, magnesium, and copper. They are also a good source of antioxidants and since they are the very first leaves of the plant the nutrients in them are concentrated and will give you more benefits than the actual plant. According to some researches, it was seen that microgreens have nine times more nutrition than mature greens.
• They can be grown right in your kitchen or the backyard. You can involve your kids in this fun activity and teach them the art of growing these healthy little greens

Ingredients

• 4 strawberries (cut into halves)
• 1 fresh mango (cut into quarters, discard seed)
• Cup of Fresh Broccoli microgreens
• 3 green olives (whole or halved) Dressing
• 1 tbsp cherry wine
• 1 tsp lemon brine
• Dash of celery salt

Method:

• Take a serving plate and put broccoli microgreens, strawberry, mango, and olives in it.
• Take a small bowl and mix the ingredients for the dressing .
• Pour the dressing mix onto the plate with fruits and microgreens and serve immediately.

Ingredients

• 1 cup peas
• 2 cups fresh pea shoots
• 2 small cloves garlic, peeled
• salt and pepper to taste
• 1 teaspoon lemon juice
• 1/3 cup extra virgin olive oil (optional)

Method:

• Take peas, peas shoots, garlic, salt, pepper, and lemon juice and pulse a few times in a food processor.
• While running it in the processor slowly add olive oil and blend it till it turns into a smooth paste.
• Pour it in a serving bowl to serve or place it in an airtight container for up to a week. You can also freeze it and use it later.

Ingredients:

• 3 different colored heirloom tomatoes, cut into assorted slices and wedges
• ¼ cup red onion,
• sliced ½ cup corn, frozen or fresh.
• 1 cup microgreens
• ½ cup feta cheese, cut in small cubes
• 2 Tablespoons Melia Extra Virgin Olive Oil
• ½ teaspoon ground black pepper.
• ½ teaSpoon Fleur de Sel Sea Salt

Method :

• Take a serving plate and put cut tomatoes, corn, slices of red onions, and the cubed feta cheese on it.
• Add micro greens and drizzle extra virgin olive oil over it.
• Add Fleur de Sel sea salt and freshly ground black pepper and serve.

Ingredients

• 150 g radish
• 150 g broccoli sprouts
• 1 whole cucumber
• 1 tbsp mayonnaise
• 1 tbsp cider vinegar
• 2 spoonful yogurt
• 1/2 iceberg lettuce
• salt to taste
• pepper to taste
• 1 pinch sugar (optional)

Method:

• Shred the lettuce into strips.
• Peel the cucumber and cut it lengthwise in four parts then across in smaller pieces.
• Take a large bowl and mix mayonnaise, vinegar, salt, pepper, and sugar.
• Add lettuce and cucumber to it with sprouts and mix them well, serve.

Ingredients

• 1 pkg microgreens
• 6 radishes halved or sliced
• 2 Tbsp lime juice
• 1/8 tsp dry mustard powder
• 1/4 tsp salt
• 4 Tbsp olive oil
• coarse sea salt to taste
• ground pepper to taste

Method:

• Take a serving bowl and put in the microgreens with radish and keep it in the refrigerator.
• Mix the rest of the ingredients, cover them and keep them in the refrigerator.
• Before serving the salad add them together, dress it with a light dressing, sprinkle sea salt and freshly ground pepper, and serve in style.

Ingredients:

• 4 medium-sized potatoes ~550 grams
• 1 medium-sized onion thinly sliced
• 2 tbsp white vinegar
• 1 tsp salt
• 2-3 handfuls rocket leaves
• 3 cups spinach leaves
• 1 tbsp olive oil
• 1-2 tbsp finely chopped garlic
• 1 tbsp wholegrain mustard
• 1 tbsp dried herbs oregano
• 1/4 tsp red chili flakes
• 1/2 tsp freshly ground black pepper
• Microgreens or herbs for garnish

Method:

• Cook the potatoes in a pressure cooker.
• Peel them and dice into 1" size and add 1 to 2 pinches of salt, keep it aside.
• Slice onions and separate them into segments. Put them in vinegar and 1/2 tsp salt. Cover and keep it for 15 minutes while the potatoes are boiling.
• Wash and dry the rocket leaves and spinach leaves.
• Heat olive oil in a pan and fry chopped garlic for not more than 30 seconds.
• Add in chopped spinach and stir fry on high heat for another 30 seconds.
• Add the stir fry with the potatoes and let it cool for 10 minutes then put in the rocket leaves.
• Take the onions out of the vinegar, squeeze them and add them to the potatoes.
• Add mustard, chili flakes, dried herbs, and black pepper and mix well.
• Add 1tsp of vinegar to it and serve.

Ingredients

• 1 cup Methi Seeds Sprouted
• 1/4 cup Mung Beans Sprouted Green
• 1 cucumber Medium-sized peeled and diced
• 1 Onion Small, finely chopped
• 2 - 3 tbsps carrot Finely diced
• 1 Lemon
• 1 tsp Black pepper ground
• 1/2 tsp Salt
• Mint leaves few
• Few coriander leaves

Method:

• Start by adding all the ingredients to a bowl.
• Squeeze lemon, add salt, black pepper, and toss it well.
• Take it out on a plate and garnish it with mint and coriander leaves, you can add some peanuts if you like and serve it with your food.

Ingredients

• 2 cups radish microgreens (approximately half a box)
• 1 cup grated parmesan cheese
• 1/3 cup olive oil extra virgin
• 1/3 cup sunflower seeds (unshelled)
• 4 cloves of garlic (to taste)
• 4 skinless chicken breasts, thighs, or legs

Method:

• Add radish, extra virgin olive oil, and cheese in a blender run it.
• Put in garlic and sunflower seeds and pulse it, don't over blend it.
• Heat the oven to 425 degrees.
• Coat the baking sheet with olive oil and put the chicken on it.
• Coat the chicken with pesto and make for about 8 minutes, remove from the oven.
• Turn the chicken and coat it again with pesto, bake for 10 minutes.
• Remove and serve.

You will need

• Seeds of your choice
• Pots, foil trays or recycled takeaway containers
• Compost or coir
• Hand trowel
• Spray bottle

Method:

• Clean the pot or container you wish to use.
• Add in compost or coir till it is three-quarters full.
• Sprinkle the seeds evenly on the surface.
• Sprinkle some compost or coir on top of it to cover the seeds.
• Water the seeds from a spray bottle but don't overdo it.
• Place the container in a warm and bright room or on a windowsill.
• Check it every day and water it if they look dry.
• If the seedlings are leaning towards the light, turn the container so you can get straight greens.
• Your microgreens can be harvested when they are about 3 to 6 cm tall.
• Just snip the seedlings above the soil with your fingers or use scissors.