Microgreens and Tuna Salad

Microgreens and Tuna Salad – Nutrient Rich

This Microgreens and Tuna Salad is topped with an easy homemade Lemon Thyme Dressing for a delicious meal when you don’t feel like heating the house.

Microgreens are seedlings that are harvested once they get their first true leaves, about 2-3 weeks. Many microgreens have more vitamins and minerals than their mature plant counterpart. They taste like a milder version of the adult plant. 

Instead of adding microgreens to lettuce or other greens, this salad features them as one of the main ingredients. I used kohlrabi greens but use your favorite variety. Carrots and radishes add some bright colors (and antioxidants as well). The tuna and walnuts add protein and healthy Omega-3 fatty acids.

Microgreens and Tuna Salad Ingredients

Lemon Thyme Dressing

  • 1-2 lemons
  • 1 tablespoon white wine or apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1/2 cup extra virgin olive oil

The Microgreens Salad

  • 4-6 cups microgreens
  • 6 ounces tuna (canned or fresh cooked)
  • 2 carrots, grated
  • 1 bunch radishes, thinly sliced
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins or dried cranberries


  1. Zest one lemon and juice the lemons.
  2. Add to a 1 cup jar with the rest of the dressing ingredients. Close the lid and shake until blended.
  3. Place salad ingredients into a salad bowl. Add 1/2 of the dressing and toss.
  4. Add as much of the remaining dressing as desired.
  5. For a pretty Microgreens and Tuna Salad presentation: place microgreens in a single layer on a large plate, sprinkle carrots in a circle around the edge, spread the radish slices in a circle inside the carrot circle, add the tuna to the center, sprinkle the nuts and raisins on top and drizzle with dressing.

Always use organic fruits and vegetables in your recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.

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About Audrey Humaciu

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.

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