Cucumber Tomato Mint Salad with Microgreens

cucumber tomato mont salad with microgreens

This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!


What You'll Need

2 tomatoes, chopped
2 Persian cucumbers, chopped
8 mint leaves, chopped
1/2 tbsp olive oil
sea salt, to taste
juice from 1 lemon
1 watermelon radish
rainbow microgreens
1 avocado
Black sesame seeds

What You'll Need To Know

In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

Recipe makes 2-4 servings.

Have you tried microgreens? How do you enjoy them? Share it here!

Sweet Potato Garbanzo Bake


What is it with autumn and making you want to eat orange hued vegetables? I'm not entirely sure, but they’re packed with nutrients and I do love ’em! The Pacific northwest weather has me craving, warm, savory, hearty meals. And, this Sweet Potato Garbanzo Bean Bake, which was inspired by Tone It Up's Sweet Potato Bake for the #TIU31 challenge, is just what I need to satisfy my craving.

One of my favorite foods this time of year is the sweet potato. Something about their sweet, savory flavor makes them a top choice as the colder weather sets in. They are more than just a Thanksgiving side and Autumn comfort food though; they’re actually incredibly good for you! Sweet potatoes contain almost no fat but they are high in fiber, beta-carotene, vitamin C and vitamin B6. Amazing, right?

What You'll Need

1 sweet potato, peeled and diced
1 can chickpeas, drained
½ onion, diced
3 garlic cloves, diced
1 green onion, chopped
½ lemon
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 tablespoon coconut oil, melted
pinch of salt

What You'll Need To Know

1. Preheat the oven to 350.

2. In a baking dish, add ALL ingredients and toss to combine.

3. Bake for 40 minutes

Notes: Serve this with Shrimp or Chicken for a protein boost!