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Potato Radish Microgreen Salad
A fresh, crunchy lunch salad with bold flavors.
25 min
Easy
Serves 2
Ingredients
- 1 lb baby potatoes, halved
- 4 radishes, thinly sliced
- 2 cups radish microgreens
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Instructions
- 1
Boil potatoes until fork-tender, about 15 min
- 2
Let cool slightly
- 3
Toss with radishes, microgreens, olive oil, and lemon
- 4
Season with salt and pepper
Pro Tip
Add microgreens at the very end to preserve their delicate texture and maximize nutrition.