Submitted to our recipe contest by Amélie T. — a bright, crunchy salad where broccoli microgreens take center stage alongside citrus and toasted seeds.
Serves 2
Ingredients
- 2 cups broccoli microgreens
- 1 large orange, segmented
- 3 radishes, thinly sliced
- 2 tbsp pumpkin seeds, toasted
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp fine sea salt
- 1/4 tsp cracked black pepper
Method
- Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes, shaking occasionally, until fragrant. Set aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- On a serving plate, layer the broccoli microgreens, orange segments, and radish slices. Drizzle with the dressing and scatter the toasted seeds on top.
Amélie's note: Best assembled just before serving so the microgreens stay crisp. Swap orange for grapefruit for a more bitter edge.
Download the recipe card (PDF)
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