Sunflower Sprouts Salad with Meyer Dijon Vinaigrette

Follow along as I create a healthy seasonal salad using sprouted sunflower micro greens instead of leafy greens. It's nice to change salads up by using power-packed micro greens instead of lettuce or other leafy greens. Everything in this salad is local and seasonal. I also whip together a healthy vinaigrette with Meyer lemons and my lacto-fermented Dijon mustard.
This recipe is salt/oil/sugar free!

Salad:
3 cups sunflower micro greens
2 cups purple cabbage, thin sliced
1 large carrot, julienne (I used a julienne peeler)
1 large radish (or 4 small red radish), julienne
1 ½ cups grape tomatoes, halved
1 cup cilantro, de-stemmed
¼ cup scallion and/or spring garlic greens, thin sliced

Vinaigrette:
2 Meyer lemons, juiced (about 1/4 cup)
1 tablespoon mirin
1/8 cup white balsamic (with minced cilantro)
1 tablespoon shallot, minced
2 teaspoons Dijon mustard
1/8 tsp white pepper

Add:
1 teaspoon garlic, minced
1 teaspoon Fresno chili, minced

1. Combine all the salad ingredients in a large bowl.
2. For the vinaigrette, blend everything but the minced garlic and Fresno chilies.
3. Stir in the garlic and Fresno chilies
4. Pour over the salad, toss and enjoy!

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