3 quick microgreen salads for lunch.

Benefits of microgreen salads:

– Quick to prepare: Microgreen salads are ready in minutes, which is especially important when lunch time is limited.

– Rich in vitamins: Microgreens contain a high concentration of vitamins, minerals and antioxidants, making salads not only tasty but also healthy.

– Variety of flavours: There are many types of microgreens with different flavours, allowing you to create varied and interesting salads.

– Lightness: Salads with microgreens tend to be light and do not overload the stomach, which is especially important for a productive afternoon.

Recipe 1: Salad with radish microgreens and cucumber

This salad has a fresh and slightly tangy flavour.

Ingredients:

– 1 bunch of radish microgreens

– 1 fresh cucumber

– 1/2 red onion (optional)

– 1 tablespoon of olive oil

– 1 teaspoon lemon juice

– Salt and pepper to taste

Preparation:

1. Slice the cucumber into thin circles or half rings.
2. Slice the red onion into thin half rings (optional).
3. Mix the cucumber, onion and radish microgreens.
4. Dress with olive oil and lemon juice.
5. Season to taste with salt and pepper.

Recipe 2: Sunflower microgreens and cherry tomato salad

This salad has a delicate nutty flavour and a bright appearance.

Ingredients:

– 1 bunch of sunflower microgreens

– 10-12 cherry tomatoes

– 50g feta or bryndza cheese (optional)

– 1 tablespoon olive oil

– Balsamic vinegar (optional)

– Salt and pepper to taste

Preparation:

1. Halve the cherry tomatoes.
2. Dice the Feta or Bryndza cheese (optional).
3. Mix the sunflower microgreens, cherry tomatoes and cheese (if using).
4. Dress the salad with olive oil and balsamic vinegar (optional).
5. Season to taste with salt and pepper.

Recipe 3: Salad with chick peas and egg

This is a heartier salad for those who want more energy at lunchtime.

Ingredients:

– 1 bunch of micro peas

– 2 boiled eggs

– 1/2 avocado

– 1 tablespoon plain yoghurt or sour cream

– 1/2 teaspoon of mustard

– Salt and pepper to taste

Preparation:

1. Cut the eggs into slices.
2. Peel and chop the avocado.
3. Mix the micro peas, eggs and avocado.
4. For the dressing, mix the yoghurt or sour cream and mustard.
5. Dress the salad with the prepared dressing.
6. Season to taste with salt and pepper.

Tips and variations:

– Choice of microgreens: You can use any microgreens you like. Rucola, watercress, mustard greens, broccoli and butterhead lettuce all work well in salads.

– Dressing: As well as olive oil, you can use other vegetable oils, lemon juice, balsamic vinegar or soy sauce as a dressing.

– Additional ingredients: Other vegetables, fruit, nuts, seeds, cheese, meat or fish can be added to salads.

– Serving: Microgreens salads are best served immediately after cooking to preserve the freshness and health benefits of the ingredients.

Enjoy!