Rambo Radish Microgreens
Experience the peppery punch of hydroponically grown Rambo radish microgreens in this refreshing salad. These microgreens, cultivated without soil, offer vibrant colors, intense flavors, and a crisp texture. Tossed in a light lemon vinaigrette, this salad is perfect for a fresh appetizer or side dish.
Ingredients:
- Hydroponically Grown Rambo Radish Microgreens: 2 cups
- Mixed Salad Greens: 2 cups (like baby spinach, arugula, and baby romaine)
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, thinly sliced
- Feta Cheese: 1/2 cup, crumbled
- Avocado: 1, sliced
For the Lemon Vinaigrette:
- Fresh Lemon Juice: 3 tablespoons
- Extra Virgin Olive Oil: 1/4 cup
- Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Garlic: 1 clove, minced
- Salt & Pepper: To taste
Instructions:
- Preparing the Vinaigrette: In a bowl, whisk together the fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified. Set aside.
- Salad Prep: In a large salad bowl, combine the hydroponically grown Rambo radish microgreens, mixed salad greens, cherry tomatoes, and cucumber slices.
- Dressing the Salad: Drizzle the prepared lemon vinaigrette over the salad. Toss gently to ensure every leaf is lightly coated.
- Finishing Touches: Top the salad with avocado slices and crumbled feta cheese.
- Serving: Serve the salad immediately as a refreshing appetizer or side. Pair with some crusty bread or grilled chicken for a complete meal.
