Micro Cabbage Pecan Salad
This recipe is a great way to use your box’s tomatoes, lettuce, micros, and pecans. Its combination of flavors and lovely crunch makes for a great side dish.
Photo and recipe originally published as Micro Cabbage Pecan Salad by HAMAMA.
We edited the recipe a bit to fit our seasonal offerings, but are always grateful to original content creators. Visit their site for more photos and details on preparation for this recipe.
Micro Cabbage Pecan Salad
prep time: 10 min
cook time: 10 min
Ingredients
Salad Components
Salad greens
Cucumber
Microgreens
Tomato
Red onion
Pecans
Lemon Vinaigrette
1/4 cup olive oil
3-4 tbsp fresh lemon juice to taste
1 clove of garlic, minced
Honey to taste
Pinch of crushed red pepper flakes to taste
Sea salt and freshly cracked pepper to taste
Preparation
Make the lemon vinaigrette by combining the olive oil, lemon juice, minced garlic, honey, pinch of red pepper flakes, sea salt, and freshly cracked pepper, to taste. Whisk until well combined. Taste and adjust seasoning if needed or desired.
Set aside to allow flavors to mingle.
Make the salad by combining the butter lettuce, avocado, cucumber, red onion, radishes, and toasted pine nuts.
Drizzle with the well whisked lemon vinaigrette then toss to coat evenly.
Top with shaved parmesan and freshly cracked black pepper, to taste.
Serve immediately and enjoy.
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