Microgreens are young greens, harvested just 10–14 days after germination, at the cotyledon stage—when the plant has produced its first two leaves. These tiny greens are considered “living foods,” intentionally consumed in their most vibrant, nutritious, and flavorful state. Despite their size, microgreens are rich in antioxidants, vitamins, and enzymes, making them a powerful addition to any meal. See more information in this blog post.
There are many varieties of microgreens, each offering its own unique flavor and nutrient profile. Sunflower microgreens are crunchy and slightly nutty, while pea shoots have a sweet, fresh flavor reminiscent of spring peas. Other common varieties include radish (peppery), broccoli (mild and earthy), and arugula (spicy and bold). A mix of microgreens can provide a beautiful balance of color, texture, and taste.
This simple salad highlights the delicate flavor of microgreens by pairing them with just a touch of extra virgin olive oil, fresh lemon juice, and sea salt. It’s a refreshing side dish that complements everything from soft boiled eggs to grain salads to burgers—and it comes together in minutes.
Simple Microgreen Salad
by Debbie Steinbock
Ingredients:
2 cups fresh microgreens (such as sunflower, pea shoots, radish, or a blend)
1 Tbsp. extra virgin olive oil
1 tsp. fresh lemon juice (or more to taste)
Pinch of sea salt
Method:
- Place the microgreens in a medium bowl.
- Drizzle with olive oil and lemon juice.
- Gently toss to coat, then sprinkle with sea salt just before serving.
- Optional: Serve with sliced avocado and/or toasted walnuts for added richness and texture.
