1/2 cup Arugula Microgreens
1/2 cup Radish Microgreens
1/4 cup Pea Shoots
1/4 cup Sunflower Microgreens
1/4 cup Broccoli Microgreens
1/4 cup Red Cabbage Microgreens
1/2 cup Cherry Tomatoes: Halved
1/4 cup Sliced Almonds
1/4 cup Shredded Carrots
Ingredients for Dressing
2 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Honey
Salt and Pepper: To taste
Instructions
Prepare the Microgreens: Mix the specified amounts of arugula, radish, pea shoots, sunflower, broccoli, and red cabbage microgreens to make a 2-cup blend.
Prepare Other Salad Ingredients: Wash and halve the cherry tomatoes, shred the carrots, and measure out the sliced almonds.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt and pepper until well combined.
Assemble the Salad: In a large salad bowl, combine the mixed microgreens, cherry tomatoes, sliced almonds, and shredded carrots.
Dress the Salad: Drizzle the lemon vinaigrette over the salad and toss gently to ensure all the ingredients are evenly coated.
Serve: This salad is best served fresh. The recipe serves 2 as a main course or 4 as a side salad.
Nutritional Information per Serving (Main Course - Serves 2)
Calories: Approximately 200-250 calories
Carbohydrates: Approximately 10-15g
Protein: Approximately 3-5g
Fat: Approximately 18-22g (mostly from olive oil and almonds)
Dietary Fiber: Approximately 3-4g
Sugars: Approximately 4-6g (mostly from honey and carrots)
Sodium: Low (varies based on added salt)
This salad is a delightful mix of flavors and textures, offering a range of nutrients. It’s high in vitamins, minerals, and antioxidants from the microgreens, and provides healthy fats from the olive oil and almonds. The nutritional values are estimates and can vary based on the exact ingredients and quantities used.
