Microgreens & Radish Salad with Lemon Poppy Seed Dressing
This salad celebrates the simple flavors of the spring season. Microgreens and radishes are some of the first vegetables available at the farm this time of the year and they taste wonderful together. I tossed them in a lemon poppy seed vinaigrette, added some toasted sunflower seeds and salty feta which resulted in a very refreshing salad. I don’t know about you all, but sometimes it’s the most basic of recipes that knocks my socks off. I debated whether or not I would share this recipe on here because it seems just a little “too simple” but we’ve been making it at lunchtime all week and if you’re in a salad rut this is your ticket out. The dressing is tangy with a subtle sweetness from some honey, and the poppy seeds added a wonderful texture. Feel free to add a little protein here too. We’ve added canned tuna and even leftover roasted chicken to the salad this past week. However, the recipe below is perfect as is. I hope you all enjoy it as much as we do.
Cheers to simple recipes!
Microgreens & Radish Salad with Lemon Poppy Seed Dressing
Prep Time: 10 minutes Cook Time: 0 minutes Serves: 2
Lemon Poppy Seed Dressing- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon lemon zest
- 2 teaspoons poppy seeds
- 3 heaping cups of microgreens
- 4 radishes, thinly sliced
- 3 tablespoons lightly toasted sunflower seeds (this can be done in a dry skillet over medium heat on the stovetop for about 3 minutes)
- 2 ounces crumbled feta cheese
Preparation
- Prepare the dressing by adding all the ingredients to a mason jar. Secure the lid and shake vigorously. Taste for seasonings and adjust as needed.
- In a large bowl toss the microgreens, radishes, sunflower seeds and feta. Drizzle with the dressing (adding just enough to taste, you may find you want to use it all or that it's fine with less) and toss until evenly coated.
Notes
*Save extra dressing in a mason jar in the fridge for up to 10 days.