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Categories:
red radish grape tomato carrot cucumber parsley vinegar avocado oil olive oil lemon juice white pepper salt
Viewed: 30 - Published at: 5 years agoIngredients
- 1 packages Kale Micro Greens
- 1 packages Radish Micro Greens
- 1 each Small Red Radish
- 2 each Small Grape Tomato
- 1 each Celery Stalk
- 1 each Carrot
- 1 each Cucumber
- 1 pinch Finely chopped Parsley
- 2 tbsp Aged Balsamic Vinegar
- 1 tbsp Avocado Oil
- 2 tbsp Olive Oil
- 1 tsp Lemon Juice
- 1 pinch White Pepper
- 1 pinch Fine Sea Salt
Method
- For the dressing: In a small bowl using a fork or wisk mix together all ingredients until you see small little balls of Balsamic Vinegar in the oil.
- Add a 2:1 ratio mixture of Kale and Radish Micro Greens to the plate, using more Kale because Radish has a stronger flavor.
- Finely julienne cut the carrot and cucumber into little sticks of equal size and place on top of the greens.
- Thinly slice the radish, celery, and tomatoes and place around the edges of the greens.
- Add the pinch of parsley to the top of the greens along with the salt.
- Using a spoon slowly drizzle the dressing mixture over the top as much as you desire.
- Lemon for garnish, enjoy!
