Microgreens Salad with Lemon Vinaigrette
A fresh, vibrant salad featuring mixed microgreens, creamy avocado, crisp cucumber, and tangy feta cheese, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch or a side dish!
Ingredients
- 2 cups mixed microgreens
- 1 cucumber sliced
- 1 avocado diced
- 1/4 cup feta cheese crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine microgreens, cucumber, avocado, and feta cheese.
- In a small jar, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
-
Choosing Microgreens:
- Use a mix of microgreens for varied flavors and textures. Radish microgreens add a peppery kick, while pea shoots are sweet and tender.
-
Prepping Ingredients:
- Wash microgreens gently under cold water and pat them dry with a paper towel to avoid wilting.
- Dice the avocado just before assembling the salad to prevent browning.
-
Lemon Vinaigrette Tips:
- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can taste artificial.
- Adjust the olive oil-to-lemon ratio to suit your taste. Add a teaspoon of honey or Dijon mustard for extra depth.
-
Serving Suggestions:
- Serve the salad immediately after tossing to keep the microgreens fresh and crisp.
- Pair with grilled chicken, fish, or crusty bread for a complete meal.
-
Storage Advice:
- This salad is best enjoyed fresh. If you need to store it, keep the dressing separate and toss just before serving.
-
Variations:
- Add nuts or seeds (e.g., walnuts, sunflower seeds) for extra crunch.
- Swap feta cheese for goat cheese or omit cheese for a vegan version.
- Include other veggies like cherry tomatoes, bell peppers, or shredded carrots.
-
Common Pitfalls to Avoid:
- Overdressing the salad, which can make the microgreens soggy.
- Using wilted or old microgreens, which can affect the salad’s freshness and flavor.