Microgreens Salad

Microgreens are basically seedling of edible vegetables (sort of in between sprouts and baby greens). They are known to be more nutritious than full plant and have rich flavors. I recently learned about microgreens and since researched more on it. I got so impressed with the benefits that I have decided to start my own microgreens gardening. They are super easy to grow with harvest being ready in 10-14 days from planting. They can be grown without soil too. It is also a great project to do with kids. Go over to this link to learn more about microgreens.

In terms of cooking, microgreens can be used in salad, soups, sautes and whatever else you want them in. I have made Salad, Thepla and used in soups so far. I am sharing the salad idea with you here. The microgreens were given to me to try by a local farmer. They are organic and freshly harvested. They stay in fridge for about a week when stored correctly. It is recommended to use them as fresh as possible.

I hope you all enjoy this salad. It is very versatile so you can mix and match whatever other veggies you want so I will not share the amounts. This salad is full of protein (from edamame) and taste sweet and tangy at the same time. Combination of kiwi and microgreens such rich flavor and aroma in each bite that you will not be able to stop eating! Honestly, microgreens have so much rich flavor, I didn't need to add dressing or spices. You are welcome to add dressing of choice, salt, pepper, and lemon juice.

Recipe for Microgreens Salad

Ingredients:

• Microgreens (I used mixture of Sunflower, Purple Radish and a blend of Broccoli, Kale & Red Cabbage) from NewEdednGreens

• Carrots, chopped

• Kiwi, chopped

• Edamame, boiled in salt water

• dressing of choice (optional)

• Lemon juice (optional)

• Salt and Pepper (as desired)

Direction:

• Mix everything together and Enjoy!!

#microgreens #salad #superfood