Spring Salad with Broccoli Microgreens

This vibrant salad brings together the crisp freshness of spring vegetables tender baby greens, snap peas, radishes, and cucumbers topped with a nutrient-rich handful of broccoli microgreens for a peppery, antioxidant-packed boost. Drizzled with a lemon-honey vinaigrette and garnished with toasted seeds or nuts, it's a clean, crunchy, and energizing dish that captures the essence of the season.

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Instructions:

Fill a medium saucepan with water and bring it to a boil. Add the green beans and peas and boil for 3 minutes. Add the asparagus spears and continue to boil for 2 minutes. Drain into a colander and run cold water over the vegetables to cool them quickly. Set aside.

Place greens on a large platter. Top with sliced radishes and cucumbers. Add the cooked vegetables and toss.

Drizzle with green goddess dressing.

Sprinkle the salad with the feta cheese and top with the Broccoli Microgreens.

Nutrition

Calories: 270kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 4.5g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 730mg | Potassium: 360mg | Fiber: 8g | Sugar: 9g | Vitamin C: 140mg | Calcium: 300mg | Iron: 14mg

Comments

Christine Rose

July 29, 2024 at 7:35 am

Reply

Turn everyday meals into culinary masterpieces with our delicious microgreen recipes!

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