Microgreens are young edible plants that are harvested when they develop their first set of small leaves. They are delicate and can taste very intense, depending on the plant.
I think microgreens are under used, and therefore I have created this list of ideas that will help you understand how microgreens can be used in your kitchen.
Keep in mind, microgreens come in all shapes and types. You will come across a wide variety of microgreens such as pea shoots, arugula, beet, garden cress, broccoli, and mint and mustard greens to just name a few.
Pick the ones that you like and make most sense to you.
My favorite microgreens are arugula (nutty), beet (earthy) and mustard (pungent) and I treat them just like herbs to season and enhance my meals.
Tuna Asparagus Salad with Microgreens
Low carb tuna asparagus salad with nutritious microgreens and lemon vinaigrette dressing. Enjoy this cold spring & summer salad for lunch or as a side dish.
Salmon Sliders with Garlic Lemon Aioli
These grilled salmon sliders are the perfect game day snack, weeknight dinner, or summertime snack. This recipe is made with fresh salmon grilled to perfection on mini brioche buns and topped with fresh greens and creamy lemon garlic aioli.
Cauliflower Buddha Bowl Recipe with Peanut Butter Coconut Dressing
A Creamy Peanut Butter Coconut Milk Dressing is used to fill the Buddha Bowl with roasted cauliflower, chickpeas, fresh greens and fiber-filled quinoa. Add a handful of your favorite microgreens to add nutritious and flavorful elements to your Buddha bowl.
Shrimp Spring Rolls with Spicy Garlic Sauce
Vietnamese inspired spring rolls with a fresh filling that includes microgreens. Picture these vibrant rice paper wrapped spring rolls dipped in a creamy garlic sauce. You will love them if you crave light Asian flavors.
Summer Strawberry Salad
A picture-perfect summer strawberry salad with early summer berries, fresh greens, pea shoots, avocado, and flowers. The pea shoots can be exchanged for other microgreens such as sunflower shoots or any other.
Cedar Plank Grilled Salmon with Mixed Herb Chimichurri
The Cedar Plank Grilled Salmon with Mixed Herb Chimichurri is a show-stopper and super simple to make. Use your favorite microgreens generously for this tasty fish meal.
Meal Prep Sweet Potato Avocado Toast
A fresh take on avocado toast, this meal-prep-friendly adaptation pairs silky avocado with roasted sweet potatoes for a satisfying bite. Ideal for busy mornings, it’s easy to make ahead and packed with flavor and topped with tasty microgreens!
Arugula Burrata Salad with Prosciutto
The peppery arugula and delicate microgreens complement the creamy burrata and savory prosciutto for a fresh, vibrant salad. You can taste the rich, crisp, and herbaceous flavors in every bite.
Wheatgrass Shots with Fresh Wheatgrass
Wheatgrass shots are bright green and intense in flavor. I show you how to make them with fresh wheatgrass at home. You can mix the fresh wheatgrass extraction with apple juice.
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