Simple Microgreen Salad for Hot Summer Days

Some days it is just not a good idea to turn the oven or stove on. Luckily if you eat microgreens you can still make a delicious meal! If you don't have microgreens, you can just use regular greens, but it definitely won't be as flavorful as using microgreens!

This recipe does require you to precook the bacon. I recommend cooking it in the oven on a cool day on a sheet tray and then putting it in a bag in the fridge for use in recipes throughout the week. Or you can substitute something else in for the bacon, like deli ham.

For this recipe I think it is important for you to decide your own ratios according to what you think will taste good, because it may be different than what I like.


mixed microgreens

cooked turkey/deli turkey

cooked bacon

your favorite cheese

- we love The Cheese Lady TC! In this salad is their sriracha cheddar

- we also used parmesan shredded with a microplane

chopped bacon

For the dressing:

sundried tomatoes

- I buy julienne cut

olive oil

salt and pepper

smoked paprika


  1. Fill your bowl with your desired amount of microgreens, make sure to use a bowl big enough to add all of your toppings as well.

  2. Chop the turkey, cheese, and bacon into a small size and sprinkle however much you want over the greens in the bowl.

  3. In a seperate small bowl, put as many tomatoes as you will want in your salad, as well as some of the oil from the jar

  4. Add a little bit of olive oil to the tomatoes so that you have enough dressing to cover your greens and other ingredients. Then add in a small amount of smoked paprika, salt and pepper.

  5. Taste the dressing to make sure there is enough seasoning and add more as necessary.

  6. Add the tomatoes to the salad and drizzle the dressing you made onto the top of everything. Toss and enjoy immediately!

Happy cooking,

Gabby Waterman

Turkey, Bacon, Cheese & Sundried Tomato Microgreeen Salad

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