Spring is here and I am always craving cooling foods when the warmer weather hits. It’s also the time of year where we are ramping up our garden. Sadly, the weather has been a little bit unpredictable and we even had frost a few weeks ago! Luckily, this week is high double digits and all sunshine. Fingers crossed that we have seen the last of the cold weather.
My husband recently started growing some micro greens at home. We got a couple of grow lights and have experimented with many different kinds of micro greens. The typical ones include sunflower, radish and pea shoots. We have also tried broccoli, kale, lettuce and Asian greens like gai lan and pak choy. The most interesting was wasabi arugala which tasted intensely of wasabi.
With all these different micro greens, I have been building salads everyday with an assortment of different vegetables. I have a guideline below but feel free to change it up and add or take away anything that you don’t like. None of my salads are the same and I love adding all sort of different toppings and dressings to change things up.