Microgreens are probably the most popular health food right now and for good reason, they’re quick to prepare and can be purchased locally fresh. While microgreen salads can be enjoyed year-round, they are fantastic for filling in the gaps that happen with seasonal vegetable eating.
Where to Get Microgreens
You can buy our microgreens in some local grocery stores and get fresh ones from our farmer’s market. You can also grow them yourself but you will need containers, a growing medium and somewhere to place them in the light.
Basically, if a plant has edible leaves it can be grown as microgreens, although it is usually plants that produce small seeds that are used. The most popular microgreen seeds are radish, broccoli, cabbage, amaranth, and mustard. But carrots, kale, and even sunflowers are delicious in microgreen salads.
Making a Microgreen Salad
Microgreens get chopped when they are only a few centimetres tall which means they’re going to be very tender. Because of this light and tender texture, I thinly slice all my salad ingredients so they don’t overpower the microgreens.
Grated beets, carrots, snap peas, chives and onions all make great ingredients for microgreen salads. You can also use up some of your preserves by using fermented onions, tomatoes, beets or cauliflower for an extra zing. Plus the juice you fermented your vegetables in can be used as a salad dressing.
Fresh fruits are a great addition to any salad including microgreen salads, I will add whatever fruit is in season such as strawberries, raspberries, blueberries, etc. During the off-season for berries, I will use diced pears or even apples.
If greens just don’t fill you up you can add some protein to make them a little heartier. My 3 favourite proteins are sunflower seeds, feta cheese, or garbanzo beans but any protein will go well with tender and fresh microgreens. If you have some nuts around you can use them as a protein topper, pecans pair well with this type of salad.
Microgreen Salad Dressing
I’ve discovered that when I add a variety of microgreens to my salad, traditional salad dressings just don’t cut it. They often overpower the light taste of the microgreens so I will usually just add a touch of olive oil and a squirt of lemon juice or some brine from my fermented vegetable preserves.
You could also use a pesto sauce that has been diluted in lemon juice and olive oil to transform it into a suitable salad dressing consistency. Even some of your homemade jam that has been thinned with oil and lemon juice will add a traditional taste.
As you have probably already guessed, there are a tremendous amount of methods to flavour your microgreen salad. Learning to use what is in season, the preserves you have in your cupboard, and a quick trip to the farm will give you hundreds of salad varieties to try.
Microgreen Dinner Salad Reicpe
Microgreens are a great addition to a large family meal or as a main dish if you are trying to eat healthier. This microgreen salad recipe is more of a process than an actual recipe. You can substitute whatever veggies and fruits you have on hand to make a fantastic seasonal salad.
|PREP TIME||10 minutes|
|TOTAL TIME||10 minutes|
|Grated carrots and/or beets||1/2 cup|
|Finely sliced snap or snow peas, radishes, or other vegetables||1/4 cup|
|Finely chopped fruit – apples, pear, berries, or oranges||1/2 cup|
|Sliced tomatoes||1/4 cup|
|Sunflower or pumpkin seeds||1/4 cup|
|Oil and vinegar for dressing|
Rinse your farm-fresh microgreens and use a salad spinner to dry them.
Put the microgreens on the serving plate.
Finely chop or slice and Wash all the vegetables and fruits.
Place your chopped fruits and vegetables on top of the microgreens.
Add the feta and seeds.
Add some of your favourite dressing and or oil.