How long does it take to make Swiss Chard Microgreen Salad with Citrus Dressing?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 6, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. This vibrant salad showcases the earthy flavor of Swiss chard microgreens, complemented by a zesty citrus dressing. Inspired by seasonal ingredients reminiscent of Trattoria Lisina's approach.
This recipe takes approximately 15 min total.
Swiss Chard microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups Swiss chard microgreens
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
Salt and pepper to taste
In a large bowl, combine the Swiss chard microgreens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, orange juice, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately for the freshest taste.
Swiss chard microgreens are distinguished by their vivid stem colors — red, yellow, and white — which come from betalain pigments, the same compound class found in amaranth and beets. They are used as a visual garnish, salad component, and smoothie green.
• Swiss chard and Swiss chard microgreens contain betalain pigments, the same class of compounds studied in amaranth, beets, and other brightly colored plants.
moderate evidence• Swiss chard is a recognized dietary source of vitamin K, magnesium, and beta-carotene (a Vitamin A precursor).
moderate evidence• Pigment intensity and nutrient content in Swiss chard microgreens vary by stem color variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017