You don’t need to be a master chef to prepare this fresh and simple microgreens-based recipe. Perfect as a starter or served with a light vinaigrette, this salad is also ideal for a healthy and refreshing lunch.
Tip:
To make this salad even more nutritious, add sprouted green or brown lentils and about 100 g of tofu cut into small cubes.
For a different flavor profile, you can also use beetroot or radish microgreens, which pair beautifully with any salad.
Ingredients
For the salad
1 carrot
1 celery stalk
1 red apple
250 ml mung bean microgreens
200 ml alfalfa microgreens
125 ml sunflower microgreens
Sprouted green or brown lentils (optional)
100 g tofu (optional)
For the vinaigrette
15 ml lime juice
15 ml finely chopped coriander
30 ml sunflower oil
2.5 ml sesame oil
2.5 ml soy sauce
5 ml freshly grated ginger
A pinch of black pepper
Preparation
Cut the carrot into four sections, then slice lengthwise into thin strips and finally into fine matchsticks.
Cut the celery into sticks of the same size. Core the apple, cut it into eight wedges, then slice each wedge crosswise.
In a bowl, combine the carrot, celery, and apple. Sprinkle with mung bean, alfalfa, and sunflower microgreens.
Prepare the vinaigrette by whisking all ingredients together and seasoning with black pepper.
Mix gently, serve immediately, and enjoy!
