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Microgreens Salad with Lemon Tahini Dressing

Microgreens Salad with Lemon Tahini Dressing | This unique salad is cool, fresh, and full of healthy ingredients! Whip up the easy recipe by coating microgreens and fresh spring vegetables with a tangy dressing for bold and bright flavor with a touch of sweetness! Serve this quick salad as a side salad or light lunch. To make it meal-sized, serve the greens alongside grilled chicken, oven-baked fish, or marinated tofu for an easy family dinner on busy weeknights.


Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

For Salad
½ pound asparagus
4 cups microgreens
1 cup shelled edamame
1 cup shredded purple cabbage
½ cup roasted and chopped unsalted almonds

For Dressing
½ cup fresh lemon juice
3 tablespoons Kikkoman® Sesame Oil
2 tablespoons tahini
2 tablespoons agave nectar
1 small shallot, coarsely chopped
½ teaspoon salt
⅛ teaspoon black pepper


  1. Bring 4 cups of water to a boil in a saucepan. Chop asparagus into 2-inch pieces and boil for 4-5 minutes. Drain and add asparagus to an ice bath for 3 minutes.
  2. Blot asparagus dry with paper towel and add to a large mixing bowl with microgreens, edamame, purple cabbage and almonds.
  3. Combine dressing ingredients in a blender and blend until smooth and creamy. Pour over salad. Toss gently to coat. Transfer salad to a serving platter or individual bowls and enjoy.


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