The sweet days of summer have come to an end and fall is officially here. I decided to share one last recipe made with summer fruits before they disappear from the local markets. It’s been a fun and busy summer and I can’t believe how fast it went by!
Pluots, raspberries, and pineapples are some of my favorite fruits to eat. These lovely fruits are at their sweet, juicy best during the summertime and I can’t resist getting my fill of them in a variety of different recipes.
I just picked up some gorgeous microgreens at the farmer’s market. These tiny greens are big on flavor and are the perfect match for a refreshing fruit salad. My girlfriend stopped by to visit so I decided to make a tasty dinner for us to enjoy while we hang out.
The first course we’re eating is this delicious microgreens salad and then we’re going to have grilled wild salmon and vegetables for the main course with homemade vanilla bean frozen yogurt drizzled with melted dark chocolate for dessert. Yummy!
For this recipe I reduced some balsamic vinegar first to make sweet and tangy syrup to top the salad with. This balsamic reduction is paired with three juicy fruits, tender microgreens, tangy lemon vinaigrette, and buttery walnuts for crunch. Is your mouth watering yet? Mine is!
If you make the balsamic syrup, I recommend that you don’t use an expensive brand of aged balsamic. A less expensive brand works well and will taste great once you reduce it.
Microgreens can be found at your local farmers’ markets and at some stores like Whole Foods and Trader Joes. These tiny colorful greens are nutrient-dense and have intense flavor and a tender texture that is so good! Microgreens are small versions of mature greens that are harvested within the first 14 days when they start to sprout their first leaves. These beautiful greens are a fantastic source of nutrients that you need to maintain vibrant health.
A 2012 study in the Journal of Agricultural and Food Chemistry showed that microgreens have even more phytonutrients than mature versions of the greens. The study looked at 25 different varieties of microgreens and discovered that cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of nutrients including vitamin C, carotenoids, vitamin E, vitamin K, lutein, beta-carotene, and zeaxanthin.
I hope you seek out microgreens in your local area and make this delicious salad so you will truly understand why I love these wonderful greens. If you want to try more of my salad recipes you should check out my new cookbook Deliciously Holistic which is 50 % off right now on Amazon. My book has 154 healing foods recipes including 12 delectable salad recipes and 11 salad dressing recipes. My book also has 50 pages of holistic health and lifestyle tips.
Have you ever eaten microgreens? Please contribute to the conversion by leaving a comment.
Share this recipe with family and friends and let’s all get healthy and radiant together!
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Microgreens Fruit Salad
Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free
Makes 2 servings
2 cups balsamic vinegar
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
1½ teaspoons coconut sugar or raw honey*
½ teaspoon unrefined sea salt
2 cups organic microgreens—rinsed and patted dry
¼ cup raspberries
¼ cup pineapple—cut into small pieces
2 pluots—pitted, cut in half, and thinly sliced
¼ cup sprouted or raw walnuts
1. Place balsamic vinegar into a small non-stick saucepan and place on medium heat. Once the mixture starts to boil, reduce heat to medium low and cook until the mixture reduces into syrup which coats the back of a spoon. Stir balsamic occasionally while it reduces. Once the syrup is done, set aside to cool off while you make the salad.
2. In a small glass jar with a lid, add lemon juice, olive oil, coconut sugar or honey, and sea salt. Cover with the jar with the lid and shake dressing until it is well blended.
3. Place microgreens, raspberries, pineapple, and pluots in a bowl and toss with enough of the lemon vinaigrette to coat the greens and fruits.
4. Place fruit and greens on two salad plates. Top with walnuts and drizzle with balsamic syrup. Enjoy immediately.