18 Delicious Microgreens Recipes for Healthy Eating

Kickstart your journey to healthier eating with these 18 delicious microgreens recipes that are as nutritious as they are flavorful! Perfect for home cooks looking to add a fresh, vibrant twist to their meals, our roundup features quick, easy-to-make dishes that promise to delight your taste buds. From refreshing salads to hearty sandwiches, discover how these tiny greens can make a big impact on your diet. Keep reading to find your next favorite recipe!

Microgreens and Avocado Toast

Revolutionize your breakfast game with this Microgreens and Avocado Toast—crispy, creamy, and packed with nutrients. Layer textures and flavors for a bite that’s as Instagram-worthy as it is satisfying.

Ingredients

• For the toast:
  • 2 slices sourdough bread
  • 1 tbsp olive oil
• For the avocado spread:
  • 1 ripe avocado
  • 1 tbsp lemon juice
  • 1/4 tsp salt
• For topping:
  • 1/2 cup microgreens
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush both sides of the sourdough slices with olive oil. Place on a baking sheet.
3. Toast in the oven for 5 minutes, flip, then toast for another 5 minutes until golden and crispy.
4. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl.
5. Add lemon juice and salt to the avocado. Mash with a fork until smooth but slightly chunky.
6. Spread the avocado mixture evenly over the toasted sourdough slices.
7. Top each slice with a generous handful of microgreens.
8. Sprinkle red pepper flakes over the top for a subtle heat.

Just like that, you’ve got a toast that’s crunchy, creamy, and bursting with freshness. Try it with a poached egg on top for extra richness or a drizzle of balsamic glaze for a sweet contrast.

Spicy Microgreens Salad

Amplify your salad game with this Spicy Microgreens Salad—crisp, fiery, and ridiculously fresh. Toss it together in minutes for a bold bite that packs a punch.

Ingredients

• For the salad:
  • 4 cups mixed microgreens
  • 1 cup thinly sliced radishes
  • 1/2 cup crumbled feta cheese
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp crushed red pepper flakes
  • Salt, 1/4 tsp

Instructions

1. In a large bowl, combine the mixed microgreens and sliced radishes.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, crushed red pepper flakes, and salt until well blended. Tip: Adjust the honey if you prefer a sweeter or tangier dressing.
3. Drizzle the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad for even distribution without bruising the greens.
4. Sprinkle the crumbled feta cheese on top. Tip: For extra creaminess, let the salad sit for 5 minutes before serving to allow the cheese to soften slightly.

Here’s the deal—this salad is a texture dream with crunchy radishes, tender microgreens, and creamy feta. Serve it alongside grilled chicken or stuffed into a pita for a spicy twist on lunch.

Microgreens Smoothie Bowl

Fuel your morning with a vibrant Microgreens Smoothie Bowl—packed with nutrients and ready in minutes. This bowl isn’t just food; it’s a color explosion that’ll make your taste buds dance.

Ingredients

• For the smoothie base:
  • 1 frozen banana, sliced
  • 1/2 cup frozen mango chunks
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1 cup microgreens (any variety)
• For the toppings:
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/4 cup fresh berries (strawberries, blueberries)
  • 1 tbsp coconut flakes

Instructions

1. In a blender, combine the frozen banana, frozen mango, almond milk, honey, and microgreens. Tip: Start with less liquid to keep the smoothie thick.
2. Blend on high for 45 seconds, or until completely smooth. Tip: Stop and scrape down the sides if needed to ensure even blending.
3. Pour the smoothie into a bowl. Tip: Use the back of a spoon to create a swirl effect for a prettier presentation.
4. Top with granola, chia seeds, fresh berries, and coconut flakes.

Unleash the creamy texture against the crunch of granola for a satisfying contrast. The microgreens add a fresh, slightly peppery kick that balances the sweetness. Serve it in a hollowed-out pineapple half for an Instagram-worthy breakfast.

Microgreens Pesto Pasta

Now, let’s dive into a dish that’s as vibrant as your feed—Microgreens Pesto Pasta. This isn’t just pasta; it’s a bold, fresh twist on a classic, ready in minutes and packed with flavor.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tbsp salt
• For the pesto:
  • 2 cups microgreens (any variety)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/2 cup olive oil
  • 1/2 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz spaghetti to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally.
3. While the pasta cooks, combine 2 cups microgreens, 1/2 cup Parmesan, 1/4 cup pine nuts, and 1 garlic clove in a food processor. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt.
5. Drain the pasta, reserving 1/4 cup of pasta water.
6. Toss the hot pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.

Kick back and savor the creamy, nutty pesto clinging to each strand of pasta. Serve it with a sprinkle of extra microgreens on top for a pop of color and crunch.

Stir-Fried Microgreens with Garlic

Vibrant and packed with flavor, this stir-fried microgreens dish is your ticket to a quick, nutritious side. **Whip it up** in minutes for a garlicky, green delight that’s anything but boring.

Ingredients

• For the stir-fry:
  • 2 cups microgreens (any variety)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. **Add** minced garlic to the skillet. Stir constantly for 30 seconds until fragrant but not browned.
3. **Toss** in the microgreens. Use tongs to gently stir, ensuring they’re evenly coated with the garlic oil.
4. **Season** with salt and black pepper. Continue stirring for 1-2 minutes until the greens are just wilted but still bright green.
5. **Remove** from heat immediately to prevent overcooking. The residual heat will continue to soften the greens slightly.

Here’s the scoop: this dish **bursts** with a fresh, peppery kick from the microgreens, balanced by the deep, aromatic garlic. **Serve it** atop a crispy pizza or alongside grilled chicken for a vibrant contrast.

Microgreens and Goat Cheese Omelette

Transform your morning routine with this **Microgreens and Goat Cheese Omelette**—fluffy eggs meet creamy goat cheese and a crunch of fresh microgreens for a breakfast that’s anything but basic.

Ingredients

• For the omelette:
• 3 large eggs
• 1 tbsp unsalted butter
• 1/4 cup crumbled goat cheese
• 1/4 cup microgreens
• Salt and pepper to taste

Instructions

1. **Crack** 3 large eggs into a bowl and **whisk** until fully blended. Season with salt and pepper.
2. **Heat** a non-stick skillet over medium heat (350°F) and **melt** 1 tbsp unsalted butter, swirling to coat the pan.
3. **Pour** the whisked eggs into the skillet. Let them sit for 10 seconds, then **stir** gently with a spatula to create soft curds.
4. **Sprinkle** 1/4 cup crumbled goat cheese evenly over one half of the omelette.
5. **Fold** the other half over the cheese, using the spatula to help if needed. **Cook** for another 30 seconds to melt the cheese.
6. **Slide** the omelette onto a plate and **top** with 1/4 cup microgreens for a fresh, peppery bite.

**Achieve** a perfect balance of creamy and crisp with every forkful. Serve it alongside toasted sourdough or drizzle with hot honey for an extra kick.

Microgreens and Quinoa Salad

Zesty and vibrant, this Microgreens and Quinoa Salad is your go-to for a quick, nutritious meal. Packed with flavor and crunch, it’s a foolproof way to elevate your lunch game.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 cups mixed microgreens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While quinoa cooks, whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl. Set aside.
4. Transfer cooked quinoa to a large bowl and let cool for 10 minutes. Tip: Spread it out to cool faster.
5. Add microgreens, cherry tomatoes, and red onion to the quinoa.
6. Pour dressing over the salad and toss gently to combine. Tip: Use your hands for an even mix without crushing the greens.

Refreshingly crisp with a sweet and tangy kick, this salad shines as a standalone dish or paired with grilled chicken. Try serving it in a hollowed-out bell pepper for an edible bowl that wows.

Microgreens Stuffed Chicken Breast

Fire up your kitchen with this Microgreens Stuffed Chicken Breast—juicy, flavorful, and packed with a fresh crunch. Perfect for impressing dinner guests or treating yourself to a gourmet meal at home.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the stuffing:
  • 1 cup microgreens (any variety)
  • 1/4 cup cream cheese, softened
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
• For cooking:
  • 1 tbsp butter
  • 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a bowl, mix microgreens, cream cheese, lemon juice, and garlic to create the stuffing.
4. Cut a pocket into the side of each chicken breast, being careful not to cut through.
5. Stuff each breast with the microgreens mixture, then secure with toothpicks.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden.
7. Add butter and chicken broth to the skillet, then transfer to the oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
8. Remove toothpicks before serving. Tip: Let the chicken rest for 5 minutes to lock in juices.

Amazingly tender chicken with a burst of freshness from the microgreens. Serve over a bed of quinoa or alongside roasted veggies for a complete meal.

Microgreens and Berry Smoothie

Zesty and vibrant, this Microgreens and Berry Smoothie packs a nutritious punch. Blend your way to a refreshing start with this easy, antioxidant-rich recipe.

Ingredients

• For the smoothie:
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/2 cup microgreens (any variety)
  • 1 banana, peeled
  • 1 cup almond milk
  • 1 tbsp honey
  • 1/2 cup ice cubes

Instructions

1. Wash the mixed berries and microgreens under cold running water. Pat dry with a paper towel.
2. Peel the banana and break it into chunks.
3. Add the mixed berries, microgreens, banana chunks, almond milk, honey, and ice cubes to a blender.
4. Blend on high speed for 45 seconds, or until the mixture is smooth and no chunks remain. Tip: For a thicker smoothie, add more ice cubes. For a thinner consistency, add a splash more almond milk.
5. Pour the smoothie into a glass and serve immediately. Tip: Garnish with a few microgreens or berries on top for an Instagram-worthy presentation.

Whisk yourself away with the creamy texture and the perfect balance of sweet and earthy flavors. Try serving it in a chilled mason jar with a reusable straw for an eco-friendly twist.

Microgreens and Cucumber Sandwich

Craving a crunch? This Microgreens and Cucumber Sandwich stacks freshness high with crisp veggies and peppery greens. Perfect for a light lunch or a snack that packs a punch.

Ingredients

• For the sandwich:
  • 2 slices whole grain bread
  • 1/4 cup microgreens
  • 1/2 medium cucumber, thinly sliced
  • 2 tbsp cream cheese
  • 1 tsp lemon juice
  • Salt, to taste

Instructions

1. Toast 2 slices of whole grain bread until golden brown, about 2-3 minutes in a toaster set to medium.
2. Spread 1 tbsp cream cheese evenly on each slice of toasted bread.
3. Sprinkle 1 tsp lemon juice over the cream cheese for a zesty kick.
4. Layer 1/2 medium cucumber, thinly sliced, on one slice of bread.
5. Top the cucumber with 1/4 cup microgreens, ensuring even distribution for every bite.
6. Season with a pinch of salt to enhance the flavors.
7. Close the sandwich with the second slice of bread, cream cheese side down.
8. Cut the sandwich diagonally for easy handling and a stylish presentation.

Packed with texture, each bite delivers a creamy crunch from the cucumber and a fresh burst from the microgreens. Serve with a side of sweet potato chips for a contrasting crunch or enjoy as is for a quick, nutritious meal.

Microgreens and Feta Cheese Wrap

Hungry for a fresh, crunchy bite? **Mix** vibrant microgreens with creamy feta, **wrap** it up, and **devour** this no-fuss, flavor-packed lunch in minutes.

Ingredients

• For the wrap:
  • 1 large whole wheat tortilla
  • 1/2 cup microgreens (any variety)
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. In a small bowl, whisk together olive oil, lemon juice, and salt for the dressing. Tip: Adjust lemon juice for more tang.
3. Drizzle the dressing evenly over the tortilla.
4. Spread microgreens and crumbled feta cheese on top of the tortilla. Tip: For extra crunch, add a handful of sunflower sprouts.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Warm the tortilla for 10 seconds in the microwave for easier folding.
6. Cut the wrap in half diagonally and serve immediately.

Vibrant microgreens bring a peppery punch against the salty feta, all hugged by a soft tortilla. **Slice** it for a party platter or **pack** it whole for a picnic-ready meal.

Microgreens and Sweet Potato Hash

Amplify your breakfast game with this vibrant, nutrient-packed dish that’s as easy to make as it is delicious. Perfect for those mornings when you need a quick yet wholesome meal.

Ingredients

• For the hash:
  • 2 medium sweet potatoes, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
• For serving:
  • 1 cup microgreens
  • 2 eggs
  • 1 tbsp butter

Instructions

1. Preheat your skillet over medium heat and add 2 tbsp olive oil.
2. Toss the diced sweet potatoes in the skillet, spreading them out in a single layer for even cooking.
3. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika over the sweet potatoes. Stir to coat evenly.
4. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
5. While the hash cooks, melt 1 tbsp butter in a separate pan over medium heat and fry 2 eggs to your preferred doneness.
6. Divide the sweet potato hash between two plates, top each with a fried egg, and garnish with 1/2 cup microgreens per plate.

Just like that, you’ve got a dish that’s a symphony of textures—crispy, creamy, and fresh. Serve it with a drizzle of hot sauce or a side of avocado for an extra kick.

Microgreens and Almond Butter Toast

Zesty mornings call for something fresh, crunchy, and downright addictive. This microgreens and almond butter toast is your ticket to a vibrant start—packed with texture and a nutty punch.

Ingredients

• For the toast:
  • 2 slices whole grain bread
  • 1/4 cup almond butter
• For the topping:
  • 1/2 cup microgreens (any variety)
  • 1 tbsp honey
  • 1/2 tsp chili flakes
  • 1/4 tsp sea salt

Instructions

1. Toast the whole grain bread in a toaster or oven until golden and crisp, about 3 minutes at 350°F.
2. Spread almond butter evenly on each slice of toast while still warm.
3. Top the almond butter with a generous handful of microgreens.
4. Drizzle honey over the microgreens for a sweet contrast.
5. Sprinkle chili flakes and sea salt on top to add a kick and enhance flavors.
6. Serve immediately to enjoy the contrast of warm toast with cool, crisp microgreens.

Here’s the deal: the crunch of the toast, creaminess of the almond butter, and freshness of the microgreens create a symphony in your mouth. Try it with a drizzle of balsamic glaze for an extra tangy twist.

Microgreens and Salmon Sushi Rolls

Jump into the freshest bite of the season with these Microgreens and Salmon Sushi Rolls. Packed with omega-3s and a crunch, they’re a healthful twist on your sushi night.

Ingredients

• For the sushi rice:
  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
• For the filling:
  • 8 oz fresh salmon, sliced into thin strips
  • 1 cup microgreens
  • 1 avocado, sliced
  • 4 nori sheets
• For serving:
  • 2 tbsp soy sauce
  • 1 tbsp wasabi
  • 1 tbsp pickled ginger

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker. Cook on the sushi setting, or according to your rice cooker’s instructions.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Heat the mixture slightly to help dissolve the sugar faster.
4. Spread the cooked rice on a flat tray. Drizzle the vinegar mixture over the rice and fold gently to combine. Cool to room temperature.
5. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange salmon strips, avocado slices, and microgreens in a line at the bottom of the rice-covered nori. Tip: Wet your fingers to prevent the rice from sticking.
7. Roll the bamboo mat away from you, pressing gently to shape the roll. Seal the edge with a bit of water.
8. Cut the roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
9. Serve with soy sauce, wasabi, and pickled ginger.

Crunchy microgreens meet buttery salmon in every bite, offering a texture contrast that’s simply irresistible. Try serving these rolls on a slate board for an Instagram-worthy presentation.

Microgreens and Chickpea Salad

Crunch into freshness with this Microgreens and Chickpea Salad—packed with protein, fiber, and a burst of colors that’ll make your plate pop.

Ingredients

• For the salad:
  • 2 cups mixed microgreens
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the microgreens, chickpeas, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, use a blender.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 5 minutes before serving to allow flavors to meld.
4. Serve immediately for the best texture and freshness. Tip: Add avocado slices for extra creaminess.

Just like that, you’ve got a salad that’s crunchy, tangy, and slightly sweet—perfect for a quick lunch or as a vibrant side dish at your next BBQ.

Microgreens and Mushroom Risotto

Craving a dish that’s creamy, earthy, and packed with nutrients? This Microgreens and Mushroom Risotto is your go-to. It’s a lush, velvety bowl of comfort with a fresh crunch.

Ingredients

• For the risotto: 1 cup Arborio rice, 4 cups vegetable broth, 1 tbsp olive oil, 1/2 cup diced onion, 2 cloves minced garlic, 1 cup sliced mushrooms, 1/4 cup white wine, 1/2 cup grated Parmesan cheese, 2 tbsp butter, salt to taste
• For the topping: 1/2 cup microgreens, 1 tbsp olive oil, salt to taste

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the mushrooms to the pan, cooking until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the Arborio rice, toasting it slightly for 1 minute until the edges become translucent.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the broth at a simmer to maintain the rice’s cooking temperature.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt to taste.
8. For the topping, toss microgreens with 1 tbsp olive oil and a pinch of salt.
9. Serve the risotto hot, topped with the dressed microgreens. Tip: The microgreens add a peppery freshness that contrasts beautifully with the creamy risotto.

The risotto is luxuriously creamy with a slight bite, while the mushrooms add depth and the microgreens a bright, crisp finish. Try serving it in a hollowed-out roasted squash for an autumnal twist.

Microgreens and Tomato Bruschetta

Hit refresh on your snack game with this Microgreens and Tomato Bruschetta—crispy, fresh, and ready in minutes.

Ingredients

• For the bruschetta:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
• For the topping:
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup microgreens

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and sprinkle with minced garlic.
3. Bake for 10 minutes, or until the edges are golden and crispy. Tip: Keep an eye on them after 8 minutes to prevent burning.
4. While the bread toasts, mix the cherry tomatoes, basil, balsamic vinegar, salt, and pepper in a bowl. Let it sit for 5 minutes to marinate. Tip: The longer it sits, the more flavorful it gets.
5. Top each toasted baguette slice with the tomato mixture and a handful of microgreens. Tip: Add the microgreens last to keep them fresh and crisp.

This bruschetta bursts with juicy tomatoes and peppery microgreens on a garlicky crunch. Serve it as a chic appetizer or a light lunch with a drizzle of extra balsamic.

Microgreens and Pear Salad with Walnuts

Vibrant and fresh, this salad is a crunch lover’s dream. Toss together microgreens, juicy pears, and toasted walnuts for a dish that’s as nutritious as it is delicious.

Ingredients

• For the salad:
  • 4 cups microgreens
  • 2 pears, thinly sliced
  • 1/2 cup walnuts, roughly chopped
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt to taste

Instructions

1. Preheat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Tip: Keep an eye on them to prevent burning.
2. In a large bowl, combine the microgreens and sliced pears.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, and salt until emulsified. Tip: Adjust honey for sweetness or lemon for tanginess to suit your palate.
4. Drizzle the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad for even distribution without bruising the greens.
5. Sprinkle the toasted walnuts on top just before serving to maintain their crunch.

Juicy pears and crisp microgreens play off the earthy walnuts, while the dressing adds a bright finish. Serve this salad as a light lunch or alongside grilled chicken for a heartier meal.

Conclusion

Absolutely packed with flavor and nutrition, these 18 microgreens recipes are your ticket to healthier, happier meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next dish. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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