Microgreens Salad with Lemon Vinaigrette
This Microgreens Salad recipe is easy and super nutritious. The microgreens get paired with sliced radishes and a light and flavorful lemon vinaigrette. This salad takes only 10 minutes to make.
Microgreens are a special kind of salad green that are very small in size, but big on flavor.
They are grown in a controlled environment and harvested when they are just a few inches tall. This makes them much more flavorful than traditional salad greens that come from a mature plant.
Learn about the best microgreens to eat and grow.
Why You Need This Recipe
- Microgreens have a lot of flavor and nutrients. You can grow your own or buy them at most grocery stores. There are all kinds of different microgreens to choose from!
- Homemade salad dressing has more flavor than anything you can buy.
- You can prep the salad ahead and toss with dressing when ready to serve. Take it to your next potluck or gathering to introduce your friends to this yummy micro green salad recipe.
Key Ingredients
Microgreens contain much more flavor than other salad greens, making this a delicious salad. You can use any type of microgreens in this salad, including broccoli microgreens, radish microgreens, kale microgreens, pea microgreens, spinach microgreens, sunflower sprouts, or salad microgreens.
Sprouts are technically different than microgreens, but any combination of tender leafy greens or microgreens mix will work! I like to get them fresh from local farmer’s markets.
Radishes add a nice peppery bite to the plate. Feel free to swap them with cherry tomatoes.
Fresh lemon juice and extra virgin olive oil create a lightly flavored dressing to complement the greens. You can also use lime juice, red wine vinegar, or balsamic vinegar, if you prefer.
Honey adds just the right level of sweetness to contrast the lemon and radish. Feel free to use maple syrup instead of honey, if you prefer.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Combine the fresh microgreens and radishes in a large bowl.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Use a small bowl, glass measuring cup, or jar to whisk or shake the dressing ingredients.
Step Three
Pour dressing over the salad and toss to combine. Serve immediately.
Recipe Tips & Substitutions
- This recipe can easily be doubled to make more servings.
- If you want to prep this salad ahead of time, wait to toss the dressing with the microgreens just before serving.
- If you love the flavor of lemon, feel free to zest the lemon before juicing it and add the lemon zest to the salad.
- Feel free to add a cook lean protein or garbanzo beans for plant-strong diets. The beans will add a little protein and even more texture to the salad ingredients.
- Store any leftovers in a covered airtight container in the refrigerator for up to 4 days.
Recipe FAQs
Salad is always best served immediately after tossing. If you want to save time at dinner, feel free to mix up the greens in a bowl and the dressing in a jar and place both in the fridge. Toss just before serving.
I show honey in my photos and I love the taste it brings to the salad. If you are vegan, you can substitute maple syrup for the honey for a slightly different taste.
More Healthy Salad Recipes You Might Like
- Sweet Potato Beet Salad
- Yogurt Strawberry Dressing
- Copycat Costco Quinoa Salad
- Food Processor Chopped Salad
- Carrot Cucumber Salad
- Ray Peat Carrot Salad
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Microgreens Salad with Lemon Vinaigrette
This Microgreens Salad recipe is easy and super nutritious. The microgreens get paired with sliced radishes and a light and flavorful lemon vinaigrette. This salad takes only 10 minutes to make.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 1.75–ounce box of microgreens (about 2 cups)
- 2 small red radishes, sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice (from about 1/4 of a lemon)
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
- In a bowl, combine the microgreens and sliced radishes.
- Then, in a small bowl or jar, combine the olive oil, lemon juice, honey or maple syrup, salt, and pepper. Shake or whisk to combine.
- Pour the dressing over the microgreens and gently toss to combine.
- Serve immediately.
Notes
- This recipe can easily be doubled to make more servings.
- If you want to prep this salad ahead of time, wait to toss the dressing with the microgreens just before serving.
- If you love the flavor of lemon, feel free to zest the lemon before juicing it and add the lemon zest to the salad.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 70
- Sugar: 1.5 g
- Sodium: 145.8 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 1.7 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
One of my favorite simple cleansing salads. Love it!