Salad Recipe
Made with local hydroponic lettuce, locally grown tomatoes, microgreens, cucumbers, & carrots.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Vegetables
Microgreens
Dressing (optional)
Method
Salad Preparation
- 1
Wash the Vegetables
Thoroughly wash the hydroponic lettuce, cucumbers, tomatoes, and carrots under cold running water to remove any dirt or pesticide residues.
- 2
Chop the Lettuce
Tear or chop the hydroponic lettuce into bite-sized pieces and place them in a large salad bowl.
- 3
Prepare the Cucumbers
Slice the medium cucumber in half lengthwise, then cut into thin half-moon slices. Add to the salad bowl with the lettuce.
- 4
Chop the Tomatoes
Cut the locally grown tomatoes into wedges or bite-sized pieces and add them to the salad bowl.
- 5
Grate the Carrots
Peel the carrots and grate them using a box grater or a food processor. Add the grated carrots to the salad bowl.
- 6
Add Microgreens
Gently add the microgreens to the salad bowl, mixing them lightly with the other ingredients.
Dressing Preparation
- 7
Mix the Dressing (optional)
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until combined.
- 8
Dress the Salad
Drizzle the dressing over the salad just before serving, and toss gently to combine all the ingredients.