Microgreen Salad with Lemon Vinaigrette Dressing

Microgreen and Feta Salad with Vinaigrette Dressing

H ere is a delicious salad recipe to get you started with microgreens. Feel free to experiment with whatever microgreens you are able to get your hands on, or combine a few to get a broader range of nutritional benefits.

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Ingredients

• 2 cups mixed salad greens
• 1 cup broccoli microgreens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons toasted pine nuts (optional)

For the Lemon Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Assembly Guidelines

1. In a large salad bowl, combine the mixed salad greens, broccoli microgreens, cherry tomatoes, and sliced red onion.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey (or maple syrup), salt, and pepper until well combined. Adjust the seasoning to your taste.
3. Drizzle the lemon vinaigrette over the salad ingredients and gently toss to coat everything evenly.
4. If desired, sprinkle crumbled feta cheese and toasted pine nuts over the salad for added flavor and texture.
5. Serve immediately and enjoy!

Feel free to customise the salad by adding other vegetables or toppings of your choice. The vibrant colours and fresh flavours of the broccoli microgreens will provide a delightful boost to this light and nutritious salad.