How to Make a Microgreen Salad

How to Make a Microgreen Salad ~ delicate microgreens are a great way to add a pop of freshness to your everyday salads, these baby greens are super healthy, full of flavor, and fun to eat!

I’ve been working on my salad issues, and one of the things I’ve discovered are microgreens. Microgreens are harvested at the stage in-between a sprout and a full grown plant, when the shoot is about 1 to 1 1/2 inches long. The cool thing is that their little leaves are all developed, so they look like miniaturized little plants. There’s a microgreen for every conceivable type of leafy vegetable, and each one has their own individual little personality and distinct flavor. They aren’t potential sources of food poisoning the way sprouts can be, either, and they’re really nutritious. Oh, and they practically leap onto your fork!

Microgreens have been grown in Southern California since the ’90s, but now they’re grown all over the country. If you don’t see them at your local store, ask the manager, I’ve had good luck with that. You can usually buy them at Whole Foods, too. I bought a mix this time, and my container included micro kolrabi, red cabbage, red amaranth, arugula, red mustard, tatsoi, mizuna, bull’s blood, beet tops, and dill. Imagine!

The rest of my salad was a random combination of of thinly sliced veggies. When I sliced the golden beet and saw that eye-popping neon yellow  I couldn’t bear to cook it.

I had some baby turnips a black radish, and some colorful carrots all from the farmer’s market that I sliced up on the thinnest setting of my mandolin slicer.

Instead of a traditional dressing I made what is essentially a thinned down pesto. A handful of basil in the mini processor, a big squeeze of lemon, and enough olive oil to thin it out. It makes a nice change from overly pucker-y dressings. Just dribble it on the finished salad instead of tossing and the microgreens will stay fresh and springy.

Remember your EDIBLE FLOWERS lessons because you’re going to start seeing them in the garden soon. These nasturtiums just popped up in my front yard after our first warm spell.

A little crumbled feta or goat cheese and you’re done.


Have a fresh Monday!

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    Leave a Reply

  • Reply
    shannon weber
    March 19, 2013 at 3:14 pm

    completely digging this Minimal Monday: i needed the reminder to eat more salads, and how can anyone resist microgreens and beautiful veg? I can’t.

  • Reply
    The Café Sucré Farine
    March 19, 2013 at 2:15 am

    Looks fabulous. I don’t think that grocers on the East coast have quite caught on to this yet. I would be so thrilled if I could find microgreens at my local market. Your salad sounds wonderful and it so very pretty Sue!

  • Reply
    Abbe Odenwalder
    March 19, 2013 at 3:11 am

    I grew up with head lettuce and tomatoes and cucumbers. But I love salad and I wish I could eat that picture. Just gorgeous!

  • Reply
    From Beyond My Kitchen Window
    March 19, 2013 at 2:27 am

    I haven’t seen the micro greens at any of the supermarkets in my area. I will have to ask the produce manger and see if they will order a bag or two. The salad is so appealing with so many colors.

  • Reply
    La Table De Nana
    March 18, 2013 at 7:11 pm

    I love micro greens and can never find them here..Your salad is like art..I love the colors..I adore salads:)I can get the beets and we eat a lot of roasted beet salads..But I would love the find the micros..

  • Reply
    Tricia Buice
    March 18, 2013 at 6:00 pm

    I love micro-greens and ordered a package of seeds last week – I’m going to try and grow my own. Growing will probably go well – harvesting at the right time may be the hard part! Your photos and salad are all gorgeous. Have a lovely week.

  • Reply
    Linda A. Thompson-Ditch
    March 18, 2013 at 5:32 pm

    You’re post is making me miss our local farmer’s market, which doesn’t open until April. I’m not a big salad fan, but this one looks interesting enough to get me to try it!

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