Beets & Greens

Microgreens Salad
For the Salad:
1 cup of microgreens
1 orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup of shredded carrot or radish (Daikon is nice, but any radish will do.)
1/4 cup chopped walnuts
For the Dressing:
1 Tbsp. cold-pressed olive oil
1 Tbsp. lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper
If your microgreens have some soil on them, give them a light wash and air dry them in a colander for a few moments. (They are very fragile so need to be handled with care).

Place them in a bowl and add the remaining salad ingredients.

Stir up your vinaigrette in a little jar and pour on top of the salad.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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