FOR THE SALAD
- 4 ounces microgreens, assorted
- 2 ounces pea sprouts
- 6 ounces asparagus, ends trimmed and stalks cut on bias into 1 1/2 to 2-inch lengths
- 6 breakfast radishes, thinly sliced lengthwise
- 6 zebra tomatoes, cut into eighths
- 50-60 edible flowers, such as pansies, violas, or nasturtium petals
- 1 small handful mint leaves
- 1 small handful basil leaves
FOR THE VINAIGRETE
- 3 tablespoons olive oil
- 1 teaspoon white wine vinegar
- Zest and juice of 1 lemon
- 1 pinch salt
- 2-3 grinds white pepper
Line the base of a large shallow bowl with the microgreens. Nestle little pockets of pea sprouts into the microgreens, then insert the asparagus stalks and radishes into the pea sprouts. Dot the surface of the microgreens with the tomatoes, then scatter the flowers and herbs over the surface.
Whisk together all the vinaigrette ingredients in a small bowl to form a smooth emulsion. When ready to serve, drizzle the vinaigrette over the greens.
Calories: 107kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 28mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1419IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 2mg