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21 Simple, Quick, & Easy Meals
All tagged Microgreens
If you’re trying to eat less red meat and more plants, but still get enough protein, then lentils are a must-have staple in your kitchen! Simply marinate the sprouted lentils like you would taco meat, and top with diced tomatoes and radish microgreens, an elegant and fresh twist to the classic taco toppings of salsa and thinly sliced radishes.
This salad could not be more refreshing or hydrating- the crunchy cucumbers and apple pieces become coated in the sweet juice of the orange wedges, meaning no extra vinaigrette is needed 😊 Plus, you can make this salad a day in advance and take it with you to work or school, as the orange juice prevents the apples from browning. This picture was taken of my salad made 24 hours prior, as proof that the salad will look freshly made a day later!
Serves: 1
Prep time: 5 minutes
Cooking time: 0
What (your ingredients):
½ apple
2 Persian cucumbers
1 orange
½ cup microgreens (I used sunflower microgreens!)
How (your directions):
Roughly chop ½ an apple and place in a bowl. Slice the cucumbers into half-moons and toss with the apples.
Slice the whole orange into wedges, removing the peel and allowing any orange juice to coat the apple and cucumber pieces.
Plate with microgreens and enjoy!
Why (the science): If you are one to get bored of drinking plain water, this salad is a great option to stay hydrated and cool off on a warm day!
