About the Recipe
Microgreens are the immature version of a plant and are considerably more nutrient-dense than the mature plant. This means you can eat less of them and still get the full dose of vitamins, biophenols and anti-oxidants! Plus, they're extremely flavorful and can be used to add some zip to a salad.
Ingredients
• 3 ripe mangos (cut into very thin slices).
• 1 ripe avocado (cut into thin slices).
• 2 cups of microgreens such as arugula.
• 1/4 cup chopped raw pistachios.
For the vinaigrette:
• 1 shallot.
• 1 lemon juice (allow shallot to sit in lemon juice for at least 10 minutes before adding the rest of
ingredients to get rid of that sharp onion taste).
• 2 tbsp extra virgin olive oil.
• 1 tbsp maple syrup.
• 1 tbsp dijon mustard.
• Salt and pepper to taste.
• 1 tbsp chopped mint.• 1 tbsp chopped cilantro.
• 1 tbsp chopped basil.
Preparation
• Combine ingredients for vinaigrette and stir into microgreens
• Thinly slice mango and avocado and place slices in a circular pattern on plate.
• Top mango and avocado slices with dressed microgreens and chopped pistachios.
Courtesy of Thetastefulblonde. See video here:
https://www.instagram.com/reel/C9xKCSUyred/?igsh=MTc4MmM1YmI2Ng%3D%3D&epik