How long does it take to make Sunflower Microgreen Salad with Citrus Dressing?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 21, 2026
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Sunflower microgreens are best added fresh as a finishing ingredient. A refreshing salad bursting with flavors, featuring crunchy sunflower microgreens and a zesty citrus dressing, perfect for any meal.
This recipe takes approximately 15 min total.
Sunflower microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups sunflower microgreens
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (or agave for vegan option)
Salt and pepper to taste
In a large bowl, combine sunflower microgreens, cherry tomatoes, cucumber, and red onion.
In a separate bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
Pour the dressing over the salad and toss gently to combine.
Serve immediately to enjoy the freshness of the microgreens and vegetables.
Optionally, garnish with additional sunflower seeds for crunch.
Sunflower microgreens are often chosen for their combination of texture, culinary versatility, and nutrient density. Research on microgreens generally focuses on concentrated vitamins, minerals, and phytochemicals relative to mature vegetables, while noting that values vary by crop, growing conditions, and harvest timing.
• Microgreens have been studied for concentrated nutrient and phytochemical content relative to mature vegetables.
moderate evidence• Nutrient composition varies substantially by species, growing conditions, and post-harvest handling.
strong evidence• Using microgreens fresh preserves texture and may better retain some heat-sensitive qualities compared to prolonged cooking.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017