Tiny microgreens are delicious on their own but we can prepare salads or top it on fried rice or wraps. My power packed strawberry salad is filled with nutrients, flavors and textures. We can switch and add seasonal veggies and fruits as per choice.
Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots, sun flower, beetroots, alfalfa etc.
Currently only delivered in Bangalore as per order. Non GMO Microgreens are harvested twice a week. No pesticides used. Microgreens can be used in Burgers, Rolls, Sandwiches, Salads, Soups or as Garnish…greens remains fresh Upto 8-10 days.
Bloominggreens packaging is good, stores well refrigerated. Once order is placed greens are harvested and delivered on the same day. 100 grams packs range between 150 to 300/- rupees.
Place order on website –
Facebook – @bloomingreens
100 Grams Each Sunflower, Beetroot, Radish, and Alfalfa Microgreens.
200 Grams Strawberries
100 Grams Walnuts
100 Grams Sugar
1 Orange or 1 Canned Orange Supreme
1 Can Peaches or 1 Fresh Pear
1/2 Cup Shaved Cheddar Cheese
5 Tbsp Balsamic Vinegar
Salt and Pepper Powder as required
3 Extra Virgin Olive Oil (Optional)
I wash all my greens and veggies twice before use and pat it dry using a towel.
We need to remove the head part of the strawberry and chop into half and reserve.
Peel and remove the membrane from the orange segments…reserve only orange.
Chop the peaches or pears into bite size cubes reserve.
Heat a wok on medium flame, reserve 1 tbsp sugar for later to reduce balsamic vinegar.
Add the granulated sugar to the wok and fry for a minute this way the sugar will burn fast and it is easy to get a toffee consistency.
Once the sugar starts to brown add 1 tbsp of water stir and bring to a rapid boil allow the sugar to form a hard one string consistency.
Add the walnuts to the sugar toffee mix well till the walnuts are well coated remove in a plate allow to cool and harden.
Without wasting any of the sugar caramel I added the balsamic vinegar to the same wok along with 1 tbsp sugar. Keep stirring until sugar melts and the balsamic vinegar starts to reduce a bit. Remove from flame allow to cool until use.
Once the walnuts harden chop into tiny pieces.
I used regular store bought cheddar cheese. Using a potato peeler shave the cheese and reserve.
In a mixing bowl add all the microgreen along with chopped fruits. Sprinkle salt and pepper add oilve oil if needed mix all the ingredients till well combined.
Plate the salad top it with candy walnuts, shaved cheddar cheese. Drizzle tiny amount of balsamic vinegar on top and serve right away…Enjoy ?
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