Serves 2; easily double the recipe for larger groups!

Salad:

• 2 cups fresh sunflower microgreens

• 2 ears sweet corn, kernels removed (or ~1.5 cups)

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, thinly sliced

• ¼ cup feta cheese (optional, for a creamy tang)

• 2 tbsp toasted pumpkin seeds or sunflower seeds

Vinaigrette:

• 3 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tsp honey (or maple syrup for vegan option)

• ½ tsp Dijon mustard

• Pinch of salt & pepper

Instructions

1. Prepare the corn:

   • For extra flavor, lightly char the corn kernels in a skillet over medium heat (no oil needed, just stir until golden spots appear), then cool.

2. Make the vinaigrette:

   • Whisk olive oil, lemon juice, honey, Dijon, salt, and pepper in a small bowl until emulsified.

3. Assemble the salad:

   • In a large bowl, toss sunflower greens, corn, tomatoes, and cucumber.

   • Drizzle with vinaigrette and toss gently to coat.

4. Finish & serve:

   • Sprinkle with feta and toasted seeds just before serving.

   • Enjoy immediately while the greens are crisp.