Carrot-Microgreen Salad

Garden-Fresh Simplicity: Carrot Microgreen Salad

Ingredients:

  • 4 cups shredded carrots (from about 1½ pounds, peeled)

  • 2 celery stalks, halved lengthwise and thinly sliced on the diagonal

  • 1 to 2 cups of your favorite microgreens

  • ½ cup dried cranberries, roughly chopped

  • ½ cup toasted sliced almonds (optinal)

Dressing 

  • 1/4cup freshly squeezed orange juice

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons finely minced shallot or red onion (optional)

  • 2 teaspoons raw honey or pure maple syrup

  • 3 tablespoons olive oil

  • ½ teaspoon salt

Instructions:

  • In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

  • Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

  • Garnish with toasted sliced almonds. (optional)

     

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