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Microgreens are essentially seedlings of edible vegetables and herbs, and they’re
hugely popular now, Microgreens have been incorporated into the dishes of many chefs
since ‘80s. The varieties available since their introduction has grown immensely, only
basil, beets, kale, and cilantro existed. That number has grown to over 25 varieties now.

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Ingredients

For the Salad:

 1 cup of microgreens
 1 blood orange, peeled and cubed
 1/2 avocado, peeled and cubed
 1/2 cup of shredded carrot or daikon radish
 1/4 cup chopped walnuts

For the Dressing:

 1 Tbsp. cold-pressed olive oil
 1 Tbsp. lemon juice
 1 clove and chopped garlic (optional)

 A dash of salt and pepper