My Favorite Microgreen Salad

Written by Madison MacLeod



Firstly, before we dive into the recipe, we want to make sure your microgreens didn’t come in a single use plastic carton. If they did, that’s okay, we are all still learning. And the perfect solution is to reuse that carton and learn how to grow your own microgreens, easily!

We have a step-by-step guide hereGrow Your Own Microgreens


Making a microgreen salad:

Microgreens are naturally flavorful, especially some of spicy and peppery varieties. A quick homemade oil and vinegar dressing is usually more than enough for a delicious side or healthy snack.

I topped these arugula microgreens with some crushed walnuts, and the oil and vinegar dressing described below:



But my absolute favorite microgreen salad was something I first discovered in Inverness, Scotland. Inverness is the quaint and beautiful village next to Loch Ness, where the famed Loch Ness monster is said to live. I totally understand, because if the food there was amazing.  Here’s the recipe:



  • 2 cups of arugula sprouts
  • 1 thinly sliced cucumber
  • 1 diced bell pepper.
  • 1/4 cup salted sunflower seeds and/or chopped walnuts.


For the dressing:

  • 2 tablespoons of extra virgin olive oil
  • 1/2 tablespoon of red wine vinegar
  • salt and pepper to taste


  • A handful of dried cranberries


Mix vegetables together in salad bowl. In a separate bowl, whisk together oil, vinegar, salt and pepper. Pour over salad. Toss to coat evenly. Sprinkle with sunflower seeds and/or nuts.





Written by Madison MacLeod


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