Micro Cabbage Pecan Salad

January 20, 2020

‎Debbie Sarafian Midcalf‎ ‎_Micro Cabbage Pecan Salad_HamamaRecipes_1.20.20

Author: Debbie Sarafian Midcalf‎ (Hamama Friends group member, find the original post here!)

Prep: 10 min
Cook: 10 min
Makes:
4 servings

 

Butter lettuce is light and delicate. It holds up well with the cucumber, red onion, tomato & pecans.


‎Debbie Sarafian Midcalf‎ ‎_Micro Cabbage Pecan Salad_HamamaRecipes_1.20.20

Ingredients:

 

Salad Components 
- Salad greens
- C
ucumber
- Purple cabbage HAMAMA microgreens
- Tomato
- Red onion
- Pecans

Lemon Vinaigrette
- 1/4 cup olive oil
- 3-4 tbsp fresh lemon juice to taste (we like it tart)
- 1 clove of garlic minced
- Honey to taste
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste

 

Instructions:

 

  1. 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.
  2. Set aside to allow flavors to mingle.
  3. Make the salad by combining the butter lettuce, avocado, cucumber, red onion, radishes, and toasted pine nuts.
  4. Drizzle with the well whisked lemon vinaigrette then toss to coat evenly.
  5. Top with shaved parmesan and freshly cracked black pepper, to taste.
  6. Serve immediately and enjoy.

 

[Some recipe inspiration from For the Love of Cooking! ]


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