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Blueberry Sorrel Salad


  • 1 oz The Villages Grown Sorrel Microgreen 
  • 2 oz The Villages Grown Rainbow or Wellness Microgreen Blend 
  • 1/2 cup fresh blueberries  (Tom West Blueberries) 
  • 2 tablespoons seed mix (sunflower, pumpkin) 
  • 1 ear roasted corn, cut off the cob (Long & Scott Farms) 
  • 2 cups The Villages Grown Hydrocrunch lettuce, chopped  
  • 2 radish, thinly sliced  
  • 2 tablespoons extra virgin olive oil (15 Olives Co.) 
  • 1 tablespoon white wine vinegar 
  • 1 clove of garlic, minced  
  • 1 tablespoon capers, chopped 
  • 1 tablespoon The Villages Grown Mint, finely chopped 
  • sea salt 
  • black pepper 


  1. Rinse and dry microgreens. Set aside. 
  2. In a small mixing bowl combine olive oil, white wine vinegar, mint, garlic, chopped caper and a pinch of salt and pepper. 
  3. Rinse, dry and chop leafy hydrocrunch lettuce. 
  4. Using a serrated knife cut the kernels of roasted corn off the cob. ⁣ 
  5. Assemble the salad by combining microgreens, lettuce, corn, blueberries and seeds in a large bowl. Add salad dressing. Toss well and serve immediately!   

        ** Variation: Add in your favorite grilled protein!