Farmers Market Salad

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Ingredients

• 4–5 cups microgreens (or a mix of microgreens +

• baby greens)

• 4 radishes, thinly sliced

• 1/4 cup chopped cilantro

• 1/4 cup toasted pumpkin seeds (pepitas) or

• sunflower seeds

• 1 cup cucumber, diced

• 1/2 cup thinly sliced fennel (for crunch)

Dressing

• 3 tbsp lime juice

• 2 tbsp olive oil or avocado oil

• 1/2 tsp ground cumin

• 3/4 tsp sea salt

• 1/4 tsp black pepper

Instructions

1.If using eggs: soft-boil them for 7–8 minutes or hard-boil them for 10–12 minutes, then peel and set aside to cool.

2.Add microgreens, radish, cilantro, seeds, cucumber, fennel, and any optional veggies (like tomatoes) to a large bowl.

3.In a small bowl, whisk the dressing ingredients: lime juice, oil, cumin, salt, and pepper.

4.Drizzle dressing over the salad and toss gently (microgreens bruise easily).

5.If using chicken: Add it now and toss gently to combine.

6.If using eggs: Slice or chop and place on top right before serving.

7.Taste and adjust salt or lime juice.

SERVINGS: 4

PREP TIME: 15 MIN

COOK TIME: 0 MIN

TOTAL TIME: 15 MIN