Micro-green Salad // Homemade Rhubarb Strawberry Dressing

Author Notes

For this recipe you’ll be using fresh micro-greens, instead of lettuce. While some types of lettuce are rich in vitamins, I would highly recommend avoiding iceberg lettuce. Iceberg not only rates poorly in nutrient content, but it can accumulate toxic metals such as cadmium. Iceberg lettuce is most commonly found in prepared salads, if possible try switching it out for a darker leafy green. Micro-Greens are considered the newest superfoods because of their antioxidant, anti-inflammatory and detoxification properties. My Favorite micro-green is the bull’s blood beets. Tender and sweet with a beet-like flavor, these micro-greens produce beautiful deep red and purple shoots topped with rich green and red colored leaves.

Once you’ve picked out a type of micro-green you like, you will then top off these greens with slices of fresh organic strawberries and a homemade rhubarb strawberry dressing. For the dressing we blended slices of fresh rhubarb and organic strawberries. We then combine four parts MCT oil to one part red wine vinegar. This homemade salad dressing is easy to make and a healthier alternative to bottled and commercial dressings. Almost all pre-packaged dressings, particularly the low fat variety, contain cheap and low-quality polyunsaturated oils: soy, cottonseed, corn and safflower. These oils are stripped of nutrients and become rancid due to either high-temperature or solvent extraction processes. Ingesting these oils can be extremely toxic to our bodies. That's why we’d like to share this simple-toss-and serve recipe with you! —The Avant-Garden