Summer Salad

salad1The best salads are those that never meet the refrigerator because they are fresh from the garden. This microgreens salad is no exception—it’s fresh, healthy, and light. It will make the perfect predinner dish and will impress your guests when you tell them that it came from your own backyard!



  • 2 cups microgreens
  • 1 blood orange, peeled and cubed
  • 1 cup blackberries
  • ½ avocado, peeled and cubed
  • ½ cup shredded carrots
  • 2 tablespoons pistachios


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove of garlic, pressed
  • 1 tablespoon lemon juice
  • A dash of salt and pepper
  1. Rinse your microgreens, agitating with your hands to remove any soil. Set aside to dry before using them.
  2. Place your greens into your serving dish, and top with the remaining salad ingredients.
  3. To make the dressing, whisk together all of the ingredients in a small bowl until thoroughly combined.
  4. Toss together the salad and the dressing, and serve immediately.

A summer salad has never tasted so good!