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November 1, 2019

The Microgreen Salad

by Anne Paddock

In the plant-based world, there is a common phrase “eat the rainbow” that is a constant reminder to eat a variety of fruits and vegetables every day.  With that in mind, the following recipe for a salad combines greens (microgreens), fruits (apple, peach, and mango), vegetables (broccoli and carrots), and beans (garbanzo) along with lemon juice, dill, and pink peppercorns to make a delicious and nutritious super colorful salad that can be enjoyed for breakfast, lunch, or dinner. From start to finish, the salad takes about 15 minutes to make and looks as beautiful as it tastes.

The Microgreeen Salad (serves 4)


  • 4-6 ounces micro-greens
  • 15-ounce can Garbanzo beans, rinsed
  • 1 apple (Honey Crisp), chopped
  • 1 peach, chopped
  • 1 mango, chopped
  • 1 bunch broccoli, cut into florets
  • 2 carrots, finely chopped
  • 2 teaspoons dill or 1/4 cup fresh dill, chopped
  • Juice of 1 lemon
  • 1 tablespoon pink peppercorns


Steam the broccoli florets until just tender. Rinse. Set aside.

In a large bowl, toss the micro-greens. Add the broccoli florets, beans, apple, peach, mango, and carrots. Toss.

Using a juicer, sprinkle the lemon juice over the salad.

Sprinkle the dill over the salad and toss.

Add the pink peppercorns.



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