Microgreens are a delicious, flavourful and nutritious addition to almost any dish! Appetizers, entrees, drinks, and even desserts are all great places for experimenting with microgreens. We’ve collected a few of our favourite microgreen uses here – but try it yourself and see what exciting combinations you can come up with!
Prosciutto-Wrapped Strawberries with Honey Ricotta and Microgreens
Photo credit and original recipe: Bare Root Girl
Honey Basil Ricotta (see below)
12 strips thinly sliced proscuitto
1/4 cup Sexy Salad Boost microgreens
Honey Basil Ricotta
6 oz. full-fat ricotta
1 tablespoon raw honey
1 teaspoon finely chopped basil
1 pinch sea salt & pepper
Mix ingredients for Honey Basil Ricotta in a small bowl.
Cut the tops off the strawberries, pulling the middle completely out and leaving a deep hole. Use a butter knife to stuff the berries with about 1 teaspoon each of the Honey Basil Ricotta.
Place a few microgreens into the ricotta. Wrap a thin slice of proscuitto around each strawberry and lay down length-wise or secure with a toothpick. Enjoy!
Quinoa Spring Rolls
Photo credit and original recipe: Alive
4 cups cooked quinoa
1/3 cup chopped walnuts
1 red bell pepper, sliced
1/4 cup olive oil
3 tbsp soy sauce
3 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp ginger, minced
2 tsp sesame oil
20 rice paper wrappers
1 cup Radical Radish microgreens
Juice of 1/2 lime
2 tsp garlic chili sauce
Combine quinoa with pepper, walnuts, olive oil, half the soy sauce, 2 tbsp rice vinegar, garlic, ginger, and sesame oil.
Follow package directions to prepare rice paper, and fill with 1/3 cup quinoa filling topped with Radical Radish. Fold together and roll tightly.
For dipping sauce, whisk together remaining soy sauce, rice vinegar, lime juice, and garlic chili sauce. Enjoy!
Spicy Avocado and Watermelon Salad
Photo credit and original recipe: Love & Lemons
1 avocado, cubed
1 watermelon, cubed
1 lime, juiced
1 red onion, sliced
mint and/or basil
1/2 cup Spicy Flare microgreens
1/3 cup olive oil
1/3 jalapeno, sliced
salt & pepper
Whisk together olive oil, lime juice salt & pepper and jalapeno for the dressing, set aside.
Combine avocado and watermelon, adding a few pinches of salt. Add in cheese, and mint or basil.
Top with Spicy Flare, drizzle on dressing and enjoy!
Heirloom Tomato Caprese Salad with Microgreens
Photo credit and original recipe: The Hungry Goddess
1 Mozzarella Ball (fresh, in water)
1 Red Tomato
1 Yellow Tomato
Handful of Sunflower Shoots
Traditional Aceto Balsamico
Fresh Ground Pepper
Thickly slice the mozzarella and the tomatoes and stack them on plates.
Add Sunflower Shoots to the layers and to the plate.
Drizzle the balsamic vinegar over the stack.
Garnish with sea salt and pepper & enjoy!