Rainbow Microgreens Salad with Avocado & Lemon-Spiced Dressing

Microgreens Salad with Avocado & Lemon-Spiced Dressing

Ingredients :

  • 1 cup sweet potato, peeled and cubed1 cup mixed microgreens

  • (sunflower, pea, radish, broccoli, kale, cabbage, arugula, mustard, onion)

  • 4–5 nasturtium leaves, whole or halved (or substitute with nasturtium microgreens)

  • ¼ avocado, sliced or cubed

  • 1 tbsp hemp seeds

  • Assorted edible flowers, for garnish — such as

  • bachelor buttons, calendula, viola, nasturtium, chrysanthemum, marigold, snapdragon, carnations, rose petals,

  • sunflower petals, or dianthus

  • 1 tbsp extra virgin olive oil

  • Juice of ½ lemon

  • Pinch sea salt

  • Spice Blend (for sprinkling):

  • ¼ tsp ground cumin

  • ¼ tsp paprika

  • ¼ tsp turmeric

  • ⅛ tsp black pepper

  • ⅛ tsp dried thyme

Instructions:

  • Par-cook the sweet potatoes: Steam or boil sweet potato cubes for 5–7 minutes until just tender.

  • Arrange the base: Gently toss the microgreens and nasturtium leaves (or nasturtium microgreens) in a bowl.

  • Add toppings: Layer in avocado, edible flowers, and sprinkle with hemp seeds.

  • Make the dressing: Whisk together olive oil, lemon juice, sea salt, and the spice blend in a small bowl.

  • Dress & serve: Drizzle over the salad just before serving. Garnish with a few whole edible flowers for a colorful, nourishing finish.

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