8 ounces microgreens mix of your choice, washed and dried
2 avocados
2 medium cucumbers
3 tomatoes (optional)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Manchego cheese, for garnish
Sea salt and freshly ground pepper, to taste

Make a bed of the greens on a large serving platter.

Cut the avocados in half, remove pits and cut into thin half-moon slices. Halve the cucumbers and tomatoes and cut into thin, half-moon slices. Layer sliced vegetables over bed of greens.

Dress salad with a generous amount of the olive oil and a dash of the vinegar, using a 3-to-1 ratio.

Use a grater to shave thin slices of the cheese. Arrange on top of salad. Season with the salt and pepper, to taste, and serve.

— Recipe from "Microgreens: A Guide to Growing Nutrient-Packed Greens," by Eric Franks and Jasmine Richardson.