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
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!
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.