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End of Summer Salad

snack, lunch, side, appetizer

Great as:

shared via A House in the Hills

This salad features arugula microgreens, which have four to six times the amount of nutrients in full grown arugula leaves.


  • 3 1/2 cups micro arugula

  • 1 cup blackberries (ripe and sweet!)

  • 2 tablespoons pine nuts

  • 1 ear red corn, cut off the cob

  • 1/2 bunch white asparagus

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 clove of garlic, pressed

  • 2 tablespoons chopped caper berries (stems removed)

  • 1 1/2 tablespoons of mint, finely chopped

  • sea salt

  • black pepper


  1. Rinse and dry microgreens.  Set aside.

  2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt.  Place in refrigerator until ready to serve.

  3. Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part).

  4. Lightly coat asparagus spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference.

  5. Sprinkle lightly with sea salt and pepper and cut into 1/2 inch pieces.

  6. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.

  7. Add salad dressing (recipe makes enough for some leftovers, depending on preference).  Toss well and serve immediately.

  8. Enjoy!

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