Mediterranean Microgreen Salad
Microgreens are a new way to get your daily dose of vitamins, whether they are juiced, added atop salads, or upon a toasted baguette. This week, we’ve highlighted the microgreens in their very own salad. The greens are accompanied with some of our favorite vegetables and fruits, drenched in healthy Omegas, and topped with fresh feta cheese if you like! This salad is best enjoyed outside under the thick sunlight we San Franciscan’s have been enjoying this year! The subtle flavor of the tomatoes and cucumber help add a bit of moisture to the salad, while allowing the full flavor of the microgreens and sprouted beans from Lifefood Gardens to come alive in your mouth. Stop by the market this week from 4-8pm to pick up your own tray of microgreens and jump on the healthy bandwagon.
Tray of Sunflower microgreens from Lifefood Gardens
1/2 bag of Sprouted beans from Lifefood Gardens
1 Tomato, chopped
1/2 Cucumber, chopped
Juice of 1 Lemon from Twin Girls Farm
Healthy pour of olive oil
Crumbled feta from Achadinha Cheese Co. (Optional, but highly recommended)
Acquire either a whole tray or a handful of sunflower microgreens from Lifefood Gardens. Lightly wash the greens and place in a large salad bowl.
Add chopped tomatoes, cucumbers, half a bag of any sprouted beans from Lifefood Gardens, the juice of one lemon, generous amounts of salt and pepper, and a healthy pour of olive oil (we used an olive oil that has been infused with garlic and fresh chilli for a light kick).
We chose to highlight the microgreens in a vegan salad for this recipe, but we think that adding a handful or two of fresh crumbled feta from Achadinha Cheese Co. would be a GREAT addition, helping balance the sweet and tangy flavors of the veggies with a salty, creamy bite of cheese.
Serve immediately or after a few hours when the flavors have infused (even after being coated with olive oil the microgreens hold their firmness for a day or two!).