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  • Our Favorite Micro Salad

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  • 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.
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