Ingredients
- 2 cups mixed microgreens such as arugula, kale, beet greens, or radish greens
- 1 cup fresh strawberries diced
- 1 cup cucumber diced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup chopped pecans optional
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard optional
- 1 clove garlic optional
- Salt and pepper to taste
Instructions
- Wash the microgreens thoroughly and pat them dry using a clean kitchen towel or paper towel. Place the micro-greens in a large salad bowl.
- Wash the strawberries and cucumber. Remove the stems from the strawberries and dice them. Dice the cucumber, depending on your preference. Add the diced strawberries and cucumber to the salad bowl with the microgreens.
- Crumble the feta cheese over the salad. If you prefer goat cheese, you can also crumble that over the salad.
- If using, chop the pecans and sprinkle them over the salad for extra texture and flavor.
- In a separate small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, and Dijon mustard (if using) to make the dressing. Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad and gently toss everything together until the ingredients are well combined and coated.
- Serve the salad immediately as a refreshing appetizer or a light main course. It's perfect for a summer lunch or dinner!
- Enjoy!
Nutrition
Calories: 203kcalCarbohydrates: 10gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 8mgSodium: 124mgPotassium: 168mgFiber: 2gSugar: 6gVitamin A: 98IUVitamin C: 24mgCalcium: 75mgIron: 1mg
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