15 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
2 cups sunflower microgreens
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (or agave for vegan option)
Salt and pepper to taste
In a large bowl, combine sunflower microgreens, cherry tomatoes, cucumber, and red onion.
In a separate bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
Pour the dressing over the salad and toss gently to combine.
Serve immediately to enjoy the freshness of the microgreens and vegetables.
Optionally, garnish with additional sunflower seeds for crunch.
