Kale and Radish Micro Green Salad Recipe

Name: Kale and Radish Micro Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
6
Using a spoon slowly drizzle the dressing mixture over the top as much as you desire.
7
Lemon for garnish, enjoy!

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 packages Kale Micro Greens, 1 packages Radish Micro Greens, 1 each Small Red Radish, 2 each Small Grape Tomato, and more.

Yes, Kale and Radish Micro Green Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale and Radish Micro Green Salad

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