Kale and Radish Micro Green Salad

Name: Kale and Radish Micro Green Salad
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 packages Kale Micro Greens; 1 packages Radish Micro Greens; 1 each Small Red Radish; 2 each Small Grape Tomato; 1 each Celery Stalk; 1 each Carrot; 1 each Cucumber; 1 pinch Finely chopped Parsley; 2 tbsp Aged Balsamic Vinegar; 1 tbsp Avocado Oil; 2 tbsp Olive Oil; 1 tsp Lemon Juice; 1 pinch White Pepper; 1 pinch Fine Sea Salt

Grove @cook_2822916

Inspired by the fresh local produce I saw I wanted to create something fresh and new that I had never done before. We were very pleased with the results!

Grove @cook_2822916

Inspired by the fresh local produce I saw I wanted to create something fresh and new that I had never done before. We were very pleased with the results!

Saved

Ingredients

10 mins

2 servings

1 packagesKale Micro Greens
1 packagesRadish Micro Greens
1 eachSmall Red Radish
2 eachSmall Grape Tomato
1 eachCelery Stalk
1 eachCarrot
1 eachCucumber
1 pinchFinely chopped Parsley
Dressing
2 tbspAged Balsamic Vinegar
1 tbspAvocado Oil
2 tbspOlive Oil
1 tspLemon Juice
1 pinchWhite Pepper
1 pinchFine Sea Salt

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Steps

10 mins

1

For the dressing: In a small bowl using a fork or wisk mix together all ingredients until you see small little balls of Balsamic Vinegar in the oil.
2

Add a 2:1 ratio mixture of Kale and Radish Micro Greens to the plate, using more Kale because Radish has a stronger flavor.
3

Finely julienne cut the carrot and cucumber into little sticks of equal size and place on top of the greens.
4

Thinly slice the radish, celery, and tomatoes and place around the edges of the greens.
5

Add the pinch of parsley to the top of the greens along with the salt. Using a spoon slowly drizzle the dressing mixture over the top as much as you desire. Lemon for garnish, enjoy!