Delicious ways to add microgreens to every meal — from salads to smoothies, soups to garnishes.
Mix microgreens with leafy greens, avocado, nuts, and a light vinaigrette. Pea, sunflower, and arugula microgreens add texture and nutrients. Tip: Add microgreens last to preserve freshness.
Blend pea or sunflower microgreens with banana, spinach, and your favorite milk. Mild varieties won't overpower the flavor. Tip: A handful adds vitamins without changing taste much.
Layer radish or arugula microgreens on sandwiches and wraps for a peppery kick. Replace or complement lettuce for extra nutrition and crunch.
Top hot soups with a generous handful of microgreens just before serving. The heat wilts them slightly while preserving nutrients. Pea and broccoli work well.
Use microgreens to elevate any plate — eggs, pasta, fish, toast. Radish adds color; basil adds aroma. Restaurants have used them for decades for a reason.
Wheatgrass shots are classic. You can also juice pea or sunflower microgreens with apple, cucumber, and lemon for a nutrient-packed drink.