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Japanese Radish Salad with Radish Microgreens (serves 4)

Method:

  1. First, wash and peel the radish and then julienne into 1-2 cm thick strips. place into a bowl with enough cool water to just cover the radish while you prepare the rest of the ingredients.
  2. Next, cut the bottoms off the sprouts and rinse.
  3. Cut the shiso leaves into thin strips, 1-2cm thick.
  4. Drain the water from the bowl with the julienned radish and lightly pat dry with a paper towel or two.
  5. Open the can of tuna, drain and add to the bowl with radishes. Measure and out your mayo, vinegar, sugar, and soy sauce and add to the same bowl and mix everything together.
  6. After you've mixed the tuna and seasonings in, add the microgreens, a splash of sesame oil, fresh pepper and serve!

Ingredients:

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Smashed White bean, Cucumber and Radish Sandwich (Serves 4)

Method:

  1. In a medium bowl, using the back of a fork or a potato masher, gently smash the beans with the lemon juice, oil, and ¼ tsp. each salt and pepper; fold in the dill.
  2. Form sandwiches with the bread, smashed bean mixture, cucumber, radishes and microgreens.

Ingredients:

  • 1 can cannellini or other white beans
  • 2 Tbsp. fresh lemon juice
  • Kosher salt and pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped fresh dill
  • 8 slice whole-grain bread
  • 1/2 seedless cucumber
  • 4 radishes
  • 1 cup radish microgreens
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Avo, Radish and Radish Microgreen Salad with Tangy Miso dressing (serves 2)

Method:

  1. Make the dressing by placing all the dressing ingredients in a blender and blending until thick and smooth, add water and salt as desired
  2. In a frying pan, toast some sunflower and pumpkin seeds, stir often until browned and set aside
  3. Place microgreens, radishes, green onion and half the toasted seeds and stir together.
  4. Add the avo to the side
  5. Drizzle with dressing and add salt
  6. Enjoy!

Ingredients:

Dressing

  • ½ cup extra virgin olive oil
  • ¼ freshly squeezed lemon juice
  • 1 ½ tbsp yellow/white miso paste
  • 1 Tbsp. raw honey
  • 1-2 Tbsp. tahini

Salad

  • 4 cups mixed microgreens (radish, rocket, alfalfa, basil….)
  • 1 bunch pink radishes, thinly sliced
  • 1 ripe avo thinly sliced 2 green onions thinly sliced
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds