How long does it take to make Zesty Parsley Microgreen Salad with Citrus Vinaigrette?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 26, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This refreshing salad combines the vibrant flavor of parsley microgreens with a tangy citrus dressing, perfect for a light lunch or side dish.
This recipe takes approximately 15 min total.
Parsley microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups parsley microgreens
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
Salt and pepper to taste
In a large bowl, combine parsley microgreens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately, garnished with extra parsley microgreens if desired.
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
strong 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