A bright, fresh salad with purple Radish Sango microgreens, cherry tomatoes and cucumber. Ready in 10 minutes, no cooking required.
INGREDIENTS
- 50 g — Radish Sango microgreens
- 150 g — Cherry tomatoes
- 1 pc — Medium cucumber
- ½ pc — Red onion
- 2 tbsp — Extra virgin olive oil
- 1 tsp — Lemon juice
- Sea salt — to taste
- Herbes de Provence — to taste
- Freshly ground black pepper — to taste
STEPS
- Rinse Radish Sango microgreens with cold water and pat dry on a paper towel. Do not soak — they are delicate.
- Halve or quarter the cherry tomatoes depending on size.
- Slice the cucumber into thin half-rounds. You can leave the skin on — it adds crunch.
- Slice the red onion as thinly as possible. To remove bitterness, soak in ice water with a splash of apple cider vinegar for 10 minutes, then squeeze dry.
- Place the tomatoes, cucumber and onion in a bowl. Spread the microgreens evenly on top.
- Whisk olive oil with lemon juice until combined. Drizzle over the salad.
- Season with salt, pepper and Herbes de Provence. Toss gently and serve immediately — microgreens wilt quickly.
Why Radish Sango?
Radish Sango microgreens are among the most visually striking and nutritionally rich varieties of microgreens. Their vivid purple-pink stems and dark green leaves make any dish pop, while the flavour — slightly peppery with a bright radish bite — brings even the simplest salad to life.
Radish Sango is rich in anthocyanins — natural pigments responsible for its purple colour and powerful antioxidant properties. Anthocyanins support cardiovascular health, reduce inflammation and slow down oxidative stress. Radish microgreens also provide vitamins C, E and K, folate, calcium, magnesium and iron.
A fresh salad with no heat treatment is one of the easiest ways to add Radish Sango to your diet. All nutrients stay intact and the dish is ready in 10 minutes.
About the ingredients
Radish Sango microgreens — choose fresh sprouts with firm stems and deep colour, no yellowing. If slightly wilted, place in cold water for 2–3 minutes to revive them.
Cherry tomatoes — sweeter than large tomatoes and give the right balance of acidity and sweetness. In season, use garden-fresh tomatoes — the flavour difference is remarkable.
Red onion — adds a pleasant sharpness without harsh bitterness. For a milder taste, soak thinly sliced onion in ice water with a splash of apple cider vinegar for 10 minutes.
Extra virgin olive oil — first cold press only. It brings a fruity aroma and rich dressing texture that refined oil cannot match.
Variations
- With cheese: crumble 30–40 g of feta or brined cheese on top. The saltiness replaces some of the added salt.
- With nuts: toasted pine nuts or pecans add texture and make the salad more filling.
- With avocado: half a ripe avocado, diced — turns this light salad into a complete meal.
- Mixed microgreens: combine Radish Sango with pea or sunflower microgreens for a softer, slightly sweeter flavour.
- Honey-mustard dressing: add ½ tsp Dijon mustard and ½ tsp liquid honey to the olive oil and lemon juice.
Serving and storage
Serve immediately after assembling — microgreens wilt quickly once dressed. If preparing ahead, keep all components separate and combine just before serving.
Dressed salad keeps for no more than 1–2 hours in the fridge. Undressed prepped vegetables can be stored for 4–6 hours.
Perfect as a light lunch, a side to baked fish or chicken, or a refreshing starter before the main course.
