4. Geothermal Greenhouse Salad
This salad highlights vegetables grown in Iceland's geothermally powered greenhouses, showcasing sustainable farming practices. The base features a mix of lettuce varieties and microgreens, all cultivated year-round using renewable energy. The salad is enhanced with cherry tomatoes, cucumber slices, and vibrant edible flowers, all of which thrive under the midnight sun. A light dressing made with Icelandic herbs, cold-pressed rapeseed oil, and a hint of local honey complements the fresh ingredients without overpowering them. The dish is finished with toasted seeds and crumbled local cheese, adding texture and a protein boost.
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