Sprouting Broccoli Microgreens Salad with Lemon Vinaigrette Recipe
Sprouting broccoli microgreens are tiny, vibrant, and packed with a concentrated flavor and nutrient punch. These hydroponically grown greens not only elevate the aesthetics of a dish but also bring a unique taste profile. Dive into this refreshing salad, where the tender microgreens are perfectly complemented by a zesty lemon vinaigrette.
Ingredients:
- Hydroponically Grown Sprouting Broccoli Microgreens: 2 cups
- Mixed Salad Greens: 2 cups (like baby spinach, arugula, or mesclun mix)
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, thinly sliced
- Red Onion: 1/4, thinly sliced
- Feta Cheese: 1/2 cup, crumbled (optional)
For the Lemon Vinaigrette:
- Lemon: 1, juiced and zested
- Extra Virgin Olive Oil: 1/4 cup
- Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Prepare Vinaigrette: In a small bowl or jar, whisk together lemon juice, lemon zest, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified. Adjust seasoning as needed. Set aside.
- Salad Assembly: In a large salad bowl, gently toss together the sprouting broccoli microgreens, mixed salad greens, halved cherry tomatoes, thinly sliced cucumber, and red onion.
- Dress and Garnish: Drizzle the lemon vinaigrette over the salad, tossing gently to ensure all ingredients are lightly coated. Sprinkle with crumbled feta cheese, if using.
- Serve Immediately: Serve the salad immediately for the freshest taste. The crisp vegetables combined with the tender hydroponically grown sprouting broccoli microgreens and tangy dressing make for a delightful, nutrient-packed meal.
Tip: For added protein, consider topping this salad with grilled chicken, seared tuna, or roasted chickpeas. The mild, peppery flavor of the sprouting broccoli microgreens is versatile and complements a wide variety of ingredients.
