Easy Microgreen Salad (With Ginger Dressing)
This Quick Microgreen Salad takes just five minutes to transforms your favorite sprouts into a delicious side or main that even kids will ask for seconds of!
Servings: 2 servings
Ingredients
- 2 oz. microgreens ~1.5 cups
- 1 large carrot peeled & box grated
- 1 Tablespoon oil of choice
- 1 Tablespoon apple cider vinegar
- 2 teaspoons fresh-grated ginger
- ½ Tablespoon maple syrup alt. honey
- ¼ teaspoon sea salt
Instructions
- First, grate both your ginger and carrot.
- Then put all but the grated carrot and microgreens into a jar, and shake like crazy until fully-combined, about 20 seconds.
- In a large bowl, toss together the microgreens, grated carrot, and fresh ginger dressing, and enjoy immediately!
Notes
Ginger Puree: I highly recommend grating your own ginger into a puree rather than purchasing it, especially if you’re eating low histamine, but there are some preservative-free ginger purees out there, if you can source locally.
Toppings to Pair: the flavor profile of a ginger salad dressing can be very strong without an extra creamy component, so the microgreens salad you make would benefit from the addition of goat cheese and/or any tolerated nuts, though they're not a requirement. See this post for more info on low histamine cheeses.
Which Microgreens to Use?: if you don't have a ready blend of sprouts or microgreens available, I've written on the site before about the best microgreens for eating or growing at home. But a quick recommendation for a good home-mixed blend is pea sprouts, broccoli microgreens, and carrot or beet shoots.