Serving size: 1-2
For the Salad:
1 cup of micro greens
1 blood orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup of shredded carrot or daikon radish
1/4 cup chopped walnuts
For the Dressing:
1 Tbsp cold-pressed olive oil
1 Tbsp lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper
Directions: If your micro greens have some soil on them, give them a light wash and air dry them in a colander for a few moments. (They are very fragile so need to be handled with care). Place them in a bowl and add the remaining salad ingredients. Stir up your vinaigrette in a little jar and pour on top of the salad.
Photo and original recipe courtesy Aube Giroux of Kitchen Vignettes.
See the full recipe here.