simply fresh
  • Micro Greens Spicy Sunflower Salad with Carrot Dressing


    • 1 pt. fresh carrot juice
    • 3 tablespoons fresh lime juice
    • 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
    • 1 teaspoon Asian (toasted) sesame oil
    • 1/4 teaspoon kosher saltr


    • 1/2 cup  sunflower seeds
    • 1/2 large orange or yellow bell pepper
    • 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed
    • baby lettuces (2 qts.)
    • 1 1/2 cups lightly packed pea shoots or micro greens
    • 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
    • 1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline (I used a potato peeler!)

    1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

    2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

    3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

    4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

    Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.