Prep time 10 mins Total time 10 mins
This fresh salad is packed with nutrients, pops of flavour and rainbow colours on the plate. I make it with whatever microgreens I have on hand at the time so feel free to substitute ingredients with what you have handy. The dressing is a real keeper too! Works well on just about any salad.
Author: Anne Gibson, The Micro Gardener Recipe type: Salad Cuisine: Raw Food, Vegan, Vegetarian Serves: 2
2 oz of mixed microgreens (e.g. radish, basil, sunflower, red cabbage, broccoli, pea sprouts, or spicy salad mix)
1 handful of baby spinach leaves (washed and dried)
1 medium cucumber, sliced thinly
12 cherry tomatoes
1 small carrot, grated
2 tblspns cold-pressed olive oil (ideally organic)
1 tblspn vinegar (apple cider or white) or freshly squeezed lime juice
1 tspn pure maple syrup or a few drops of liquid stevia (or sweetener of choice)
1 tspn sesame oil
1 tspn tamari (organic soy sauce) or salt to taste
In a bowl, add grated carrot then top with rocket or spinach and mixed microgreens. Layer the cucumber and cherry tomatoes around the bowl.
For your dressing, add all ingredients to a screw top jar and shake well. Pour over salad just before serving.
Notes TIPS: 1. Substitute salad ingredients with your favourites e.g. shredded cabbage, lettuce, avocado and capsicum/peppers. 2. To turn this salad into a more substantial meal, add sunflower seeds, pepitas, walnuts (or your favourite nuts) or toasted croutons, etc. 3. If serving salad to children, get creative with your plating! Make a rainbow with the ingredients or a funny face. Fun food gets eaten! 4. Make up the dressing ahead of time so you just have to assemble the salad if you're in a rush. 5. This salad can also be put in a mason jar and kept in the fridge ready to take to work.