Microgreen Salad with Peaches

& Avocado

• For the dressing:
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1/2 clove garlic , minced
• sea salt and black pepper , to taste
• For the salad:
• 4 cups (about 3.5 oz. / 100g) pea microgreens
• 2 peaches , sliced
• 1 avocado , thinly sliced
• 1/2 small red onion , thinly sliced
• 1/2 cup (about 2 oz. / 60g) feta cheese , crumbled
• 1/2 cup pecans , toasted and chopped
•  

Directions:

Make the dressing by combining the olive oil, balsamic vinegar, Dijon mustard, maple syrup, and garlic in a small jar with a lid. Cover and shake until mixed well. Taste and add salt and pepper as needed. Set aside.

Place the microgreens, peaches, avocado, red onion, feta cheese, and pecans into a large bowl and toss to combine. Drizzle with the prepared dressing and toss gently again. Serve.

Arugula + Micro Green Salad w/

Tomato and Avocado

• 1 cup arugula,
• 1 cup radish microgreens
• 1/2 tomato
• 1/2 avocado,
•  1/2 extra virgin olive oil, sage infused, tbsp divided
• juice of 1/2 lemon
• salt and pepper to taste

Directions:

• mix half the oil with salt and pepper and lemon juice in a bowl until well integrated. The mixture will become cloudy
• mix in arugula and greens until all leaves are coated evenly
• divide greens between 2 plates
• dice avocado and tomato and add to small bowl.
• mix in remaining EVOO and salt and pepper to taste.
• plate avocado tomato mixture on top of microgreens.
• serve and enjoy!

Sesame, Edamame and Pea Shoot Salad

• 1 cup shelled frozen edamame
• 3 cups sugar snap peas, ends trimmed (260g)
• 1 large carrot, julienned (140g)
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1/2 to 1 tablespoon agave nectar (or honey or maple syrup)
• 2 teaspoons sesame seeds, toasted lightly
• 2 teaspoons tamari or soy sauce
• 6 cups pea microgreens, roughly chopped (245g)
•  

• Directions:
• Bring water to a boil in a large skillet. Once boiling, cook edamame for 2-4 minutes, until tender but not mushy. Drain, rinse and set aside.
• Add trimmed sugar snap peas and carrot to edamame.
• Create the dressing: Mix together the rice vinegar, toasted sesame oil, agave nectar, sesame seeds and soy sauce.
• Prior to serving, mix in the pea microgreens  with the vegetables and toss with the dressing. Serve immediately.