Cilantro

Cilantro Microgreens Salad with Lime Vinaigrette

Ingredients

• 2 cups mixed salad greens
• 1 cup cilantro microgreens
• 1 small red onion, thinly sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds

For the Lime Vinaigrette

• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

In a large salad bowl, combine the mixed salad greens, cilantro microgreens, red onion, avocado, cherry tomatoes, feta cheese, and sliced almonds.

In a separate small bowl, whisk together the lime juice, olive oil, minced garlic, honey or maple syrup, salt, and pepper until well combined.

Drizzle the lime vinaigrette over the salad mixture and toss gently to coat all the ingredients evenly.

Allow the salad to sit for a few minutes to let the flavors meld together.

Serve the cilantro microgreens salad as a refreshing side dish or add grilled chicken, shrimp, or tofu for a complete meal

Cilantro-Lime Shrimp with Cilantro Microgreens This cilantro lime shrimp microgreens recipe can be prepared as a light and flavorful appetizer or as the main ingredient for shrimp tacos.

Ingredients

• 1 pound large shrimp
• 1 garlic clove (minced)*
• cumin*
• cayenne*
• salt*
• 2 tbs olive oil
• 2 tbs fresh lime juice
• 1/2 cup micro cilantro, chopped
• *can substitute taco seasonings for all seasonings in a pinch

Mix the shrimp with the seasonings (garlic, cumin, cayenne, salt). Add shrimp to a skillet with olive oil and toss for 1-2 minutes on medium heat, until shrimp are cooked through. Add the lime juice and mix in the chopped micro cilantro. Serve as a light stand-alone dish or use as a basis for shrimp tacos.

Tropical Smoothie with Cilantro Microgreens

Ingredients

• 1 cup (about 30 g) fresh cilantro microgreens
• 1 cup frozen mango chunks
• 1 cup frozen papaya chunks
• Juice of 1 lime (~2 Tbsp)
• ½ banana (frozen or fresh)
• 1 cup coconut water or plain water (for thinner texture)
• ½ inch fresh ginger root, peeled (optional, for extra zing)
• Ice cubes (optional, if you like extra chill)

Instructions

Add the mango, papaya, banana, and microgreens into your blender. Pour in the coconut water (or water). Add ginger if using. Squeeze in lime juice. Blend on high until smooth and creamy. If it’s too thick, add a bit more water.

Serve immediately.

Garnish with a few cilantro microgreens on top for visual flair

Notes/ Variations

• Swap coconut water for almond milk or oat milk if you want creamier texture.
• For more green power: add ½ cup baby spinach or kale (but the microgreens already give plenty).
• If you want “adult beverage” style: add a splash of sparkling water just before serving.
• Use fresh microgreens harvested less than 24 hours ago for best flavor and colour.

Pesto or Green Sauce Variation

Ingredients

• 1 cup packed cilantro microgreens (rinsed and dried)
• 1/4 cup walnuts or pine nuts (toasted)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

Instructions

In a food processor, combine the cilantro microgreens, nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the desired consistency is reached. Aim for a slightly chunky pesto.

Season with salt and pepper to taste.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days

Notes/ Variations

• For a smoother pesto, add a tablespoon or two of water while processing.
• Substitute other nuts or seeds like almonds, sunflower seeds, or hemp seeds for the walnuts or pine nuts.
• Add a squeeze of lemon juice for an extra citrusy kick.
• Use this pesto to top grilled chicken, fish, or tofu for a flavorful and healthy mea