Summer Microgreen, Kale and Blueberry Salad

Summer Microgreen, Kale and Blueberry Salad

We believe in eating local, keeping things simply and honoring ourselves by eating real food! This summer salad with edible Nasturium flowers makes for a beautiful dish to bring to parties or just to enjoy on your own. Takes only 15 minutes to make! Also, the majority of the ingredients are LOCAL (from the Westport CT Farmers Market) and all are organic.

This salad is packed with nutrients. Why do we love microgreens? Researchers at the University of Maryland found microgreens contain higher levels of vital nutrients than their mature counterparts. The results are published in the Journal of Agricultural and Food Chemistry.

Protein, iron, omegas, magnesium and zinc from the pumpkin seeds. Anti-inflammatory goodness from the turmeric and antioxidant boosting from the blueberries. We paired the salad with an Apple Cider Vinegar detoxing dressing. It’s a staple dressing and marinade in our home. We just adore the combination of these real foods!



*use organic and local

4 handfuls of baby kale

2 handfuls of any microgreens of your choice

1/2 cups of blueberries (or whatever fruit is in season)

4-8 Nasturium edible flowers (optional)

Roasted Turmeric Pumpkin Seeds

1/2 cup of raw organic pumpkin seeds

2 tsp of Turmeric

Dash of Black Pepper

Splash of Apple Cider Vinegar + EVOO + Himalayan Sea Salt

Apple Cider Vinaigrette Healthy Dressing (ACV):

1 tbsp Dijon

3 tbsp ACV

1 tsp high quality maple syrup

½ cup of extra virgin olive oil

Sea Salt

Black Pepper

Squirt of Lemon (~1 tbsp)



Pre-head oven to 350. On parchment paper add the pumpkin seeds, turmeric, black pepper, Himalayan sea salt and a small drizzle of EVOO + ACV. Ensure the seeds are well coated. Bake for 10 minutes. For the salad, mix all ingredients together.  Then top with pumpkin seeds and dressing. Toss it up.

Dressing: mix all ingredients by hand and/or in a blender.

With love and gratitude,

Christine & Stephanie

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