Hey Sunshine!

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for 8 weeks I am picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the third of eight in the series.

Miraculous Microgreens Salad with Lemon Tahini Dressing

I call this salad “Miraculous” microgreens because of the enormous health benefits of combining these tiny plants. Microgreens are the stage of the plants after they sprout, but before they mature into their respective vegetable. The nutrients are more concentrated in microgreens than in their mature state. Since you can eat many more of them due to their tiny size, you get a huge wallop of extra nutrition in one salad!

I get my microgreens at my local health food market.  The flavor of a particular microgreen depends on the plant it comes from.  They can be sweet, spicy, tangy, or peppery. I love to mix them to get a fuller more complex flavor, as well as to maximize the health benefits.

The Facts

Serves 6

• Salad with dressing is 97 calories and 3sp (WW) for 1 cup of salad with 2 tbsp of dressing

• Salad has 50 calories and 1sp (WW) per 1 cup serving

• Dressing has 47 calories and 2sp (WW) per serving per 2 tbsps

Ingredients for the salad:

1 cup pea microgreens

1 cup broccoli microgreens

1 cup sunflower microgreens

1 cup radish microgreens

1 avocado, cut into bite sized pieces

½ cup cherry tomatoes, halved

½ cup cucumber slices

½ cup shredded carrots

Ingredients for the dressing:

2 tbsp tahini

2 tbsp water

3 tbsp lemon juice

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

¼ tsp black pepper

Directions for the salad:

In a large salad serving bowl, toss all salad ingredients (listed above) until well mixed and colorful.

Directions for the dressing:

Place the tahini in a medium size mixing bowl. Whisk in the rest of the ingredients until you get your desired consistency.  Store in an airtight container in the fridge for up to one week.

Eat & Enjoy!

Print Recipe

Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

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