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Colorful, full of flavor salad which could be served as an appetizer or a light main dish. You can make it a few hours ahead, cover with the plastic wrap and keep in the refrigerator. Pour the dressing right before serving.
I always keep micro greens in my fridge. It ads beautiful visual enhancement, almost like a fairy look to the dish and compliments dishes with lots of nutrition’s and antioxidants adding sweet and spicy crunch.
Sounds good? Let’s get started!
Mussel meat saladCourse: Appetizers, MainDifficulty: Easy
l lb. of cooked mussel meat, you can cook fresh or use it thawed from frozen section
4 handfuls of baby green mix
1/2 of medium carrot, shredded or chopped in sticks
1/4 of medium red onion, thinly sliced
1 cup of micro greens of your choice, like micro kale, sprouted basil, sprouted radish, etc.
1 large tomato, chopped
1/2 cup of Raspberry Vinaigrette
Let’s make it
- On a large wide plater spread the baby green mix.
- Lay tomatoes, carrots and onion.
- Top with the mussel meat and micro greens.
- Right before serving, drizzle with generous amount of Raspberry Vinaigrette.