Fifteen microgreen salads, each under 300 calories, for the nights you have no time to cook
You brought home a clamshell of microgreens. Or you cut your first tray. Three days later half of it is going soft in the crisper drawer. I did the same thing when I started. I treated microgreens as a garnish. Pretty, then forgotten. A salad is the fastest way to move them to the middle of the plate.
Eat Now! is fifteen savory salad recipes built around microgreens, written for the days you are in a hurry.
- Fifteen recipes, each under 300 calories
- A Nutrition Facts panel on every one: calories, vitamins, minerals
- Ingredients from a farmers’ market or a regular supermarket. The microgreens come from the produce aisle, a market stall, or your own tray
- Eat them for lunch or as the side dish at dinner
Why microgreens and not a bag of lettuce
Microgreens are the seedlings of vegetables and herbs, cut a week or two after they sprout. A USDA study measured 25 kinds and found the young leaves carried higher concentrations of several vitamins than the full-grown vegetable, gram for gram (Xiao et al., 2012). Vitamin C alone ran from 20 to 147 mg per 100 grams, depending on the variety.
In English: a small handful carries more of certain vitamins than the same weight of the mature leaf. Not a cure. Better greens, on the plate faster.
Tell me where to send the recipe book.
It lands in your inbox in a few minutes. No spam, ever, and one click to leave. Privacy policy.
Andrew Neves, MSc, CPHC. Publisher of Microgreens World since 2017.
This recipe book is educational and is not a substitute for professional medical advice. Talk with your physician before making significant changes to your diet.
