Kale and Radish Micro Green Salad

• 1 packages Kale Micro Greens
• 1 packages Radish Micro Greens
• 1 each Small Red Radish
• 2 each Small Grape Tomato
• 1 each Celery Stalk
• 1 each Carrot
• 1 each Cucumber
• 1 pinch Finely chopped Parsley
• 2 tbsp Aged Balsamic Vinegar
• 1 tbsp Avocado Oil
• 2 tbsp Olive Oil
• 1 tsp Lemon Juice
• 1 pinch White Pepper
• 1 pinch Fine Sea Salt

1. For the dressing: In a small bowl using a fork or wisk mix together all ingredients until you see small little balls of Balsamic Vinegar in the oil.
2. Add a 2:1 ratio mixture of Kale and Radish Micro Greens to the plate, using more Kale because Radish has a stronger flavor.
3. Finely julienne cut the carrot and cucumber into little sticks of equal size and place on top of the greens.
4. Thinly slice the radish, celery, and tomatoes and place around the edges of the greens.
5. Add the pinch of parsley to the top of the greens along with the salt.
6. Using a spoon slowly drizzle the dressing mixture over the top as much as you desire.
7. Lemon for garnish, enjoy!

red radish, grape tomato, carrot, cucumber, parsley, vinegar, avocado oil, olive oil, lemon juice, white pepper, salt

Taken from cookpad.com/us/recipes/347945-kale-and-radish-micro-green-salad (may not work)