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Recipes with 
VitaSprout Microgreens


Simple, fresh, and nutritious ideas for everyday inspiration with microgreens.

Fresh

Localy Grown

Living Greens

Pea
Pea Salad with Radishes and Feta Cheese
Fresh pea microgreens bring a sweet, crisp bite to this spring-inspired salad with radishes, cucumber, feta, and a bright lemon dressing.

  • Ingridients (2 servings)
  • Pea microgreens - 2 cups (about 60g.)
  • Radishes - 4-5
  • Cucumber - 1 small
  • Feta cheese - 1/3 cup (50g.)
  • Fresh dill or parsley - 2 tbsp
  • Olive oil - 2 tbsp
  • Lemon juice - 1 tbsp
  • Honey or maple syrup - 1 tbsp
  • Salt and pepper - to taste
  1. Preparation

  2. Slice the radishes and cucumber thinly.

  3. Add them to a bowl with pea microgreens and crumbled feta.

  4. Whisk olive oil, lemon juice, a little honey, salt, and pepper, then drizzle over the salad. Toss gently and serve fresh.
Pea Salad with Radishes and Feta Cheese

Radish
Avocado Toast with Microgreens
Radish microgreens add a bold, peppery finish to creamy avocado toast. It is simple, bright, and perfect for breakfast, lunch, or a quick snack.

  • Ingridients (1 servings)
  • Whole grain or sourdough
    bread - 1 large slice
  • Avocado - 1/2 ripe
  • Radish microgreens - 1 handfull (20g)
  • Lemon juice - 1 tsp
  • Olive oil - 1 tsp
  • Chili flakes - 1/4 tsp
  • Salt - to taste
  • Optional: feta - 1 tbsp, tomato 
    slices - 2-3
  1. Preparation

  3. Toast the bread until crisp.

  4. Mash avocado with lemon juice, salt, and pepper, then spread it over the toast.

  5. Add radish microgreens on top. Finish with olive oil, chili flakes, and optional feta or tomato slices.
Avocado Toast with Radish Microgreens

Sunflower
Sunflower Microgreens Quinoa Bowl
Sunflower microgreens bring a mild nutty flavor and fresh crunch to this nourishing quinoa bowl with vegetables, feta, and a simple lemon dressing.

  • Ingridients (1 servings)
  • Sunflower microgreens - 1 cup
    (about 35g)
  • Cooked quinoa - 1/2 cup
  • Cherry tomatoes - 6-8
  • Cucumber - 1/2
  • Carrot - 1/2
  • Avocado - 1/2
  • Feta cheese - 1/4 cup (40g)
  • Lemon juice - 1 tbsp
  • Salt and black pepper - to taste
  1. Preparation

  3. Place cooked quinoa in a bowl.

  4. Add chopped cucumber, cherry tomatoes, shredded carrot, avocado, and feta. Top with sunflower microgreens.

  5. Dress with olive oil and lemon juice, season with salt and pepper, and serve immediately.
Sunflower Microgreens and Quinoa Salad Bowl