Vegetable salad with microgreens
2 servings
10 minutes
Vegetable salad with microgreens is a true symphony of Mediterranean flavors. Its freshness and lightness make it an ideal complement to main dishes or a standalone option for a light dinner. Crunchy cucumbers and red onions gain interesting texture through softening techniques, while avocado adds creaminess. Sun-dried tomatoes provide richness, and microgreens add freshness and nutritional value. Soy sauce and apple cider vinegar create a subtle, balanced sour-salty note highlighted by a splash of lime juice. This salad can be served as a side dish to fish or as a standalone dish rich in nutrients and flavor. An ideal choice for those who appreciate gastronomic simplicity without sacrificing flavor richness.
1
Peel the cucumbers and chop them coarsely. Chop the onion finely.
- Cucumbers: 115 g
- Red onion: 0.5 piece
2
Chop the garlic coarsely.
- Garlic: 2 pieces
3
Send these ingredients into a tight bag and beat them well with a heavy object.
4
Transfer to a deep bowl.
5
Season with soy sauce and vinegar. Add salt and mix.
- Soy sauce: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
- Salt: to taste
6
Chop the avocado finely, salt it, and drizzle with lime juice.
- Avocado: 225 g
- Salt: to taste
- Lime juice: 1 teaspoon
7
Chop the microgreens.
- Pea microgreens: 50 g
8
In a deep container, combine avocado and microgreens.
9
Add damaged vegetables.
10
Then add finely chopped sun-dried tomatoes.
- Sun-dried tomatoes: 2 pieces
11
Fill with oil and serve.
- Olive oil: 1 tablespoon
