Green salads are a staple in any homegrown, garden-to-plate lifestyle — but that doesn’t mean they have to be boring. This simple green salad is fresh, vibrant, and packed with flavour, using ingredients that grow during the spring months. It’s the kind of salad you throw together in five minutes, but it tastes like something you’ve put real effort into. The secret is in the sauce! What I love most is how adaptable it is. Rocket brings a peppery bite, zucchini adds sweetness and crunch, peas bring that soft pop of freshness, and the mint ties everything together with a cooling lift. It’s the perfect side dish for spring and summer meals, or an easy way to use up handfuls of garden produce when everything is growing at once.
Try this delicious mint sauce recipe to dress potatoes or roast veggies!
Green Living
This is also a great recipe for anyone trying to reduce food waste — baby zucchinis, slightly overgrown rocket, or peas that aren’t “pretty” enough for a pod-and-eat moment all shine beautifully in this salad. Serve it alongside grilled veggies, roast chicken, a simple pasta, or enjoy it as a refreshing lunch on its own. And if you want to take it to the next level, try dressing it with my fresh mint sauce — it’s unbelievably good drizzled over potatoes, tossed through greens, or spooned onto roasted vegetables.
Growing your own food is all about keeping things simple, seasonal, and flavourful — and this salad does exactly that. Fresh, light, nourishing… and straight from the garden.
Rocket, Zucchini, Pea and Mint Green Salad
Simple and packed full of flavour this green salad is sure to impress!
Ingredients
- 3 cups of Rocket and mixed greens*
- 1/2 Zucchini
- 6-8 Sugar Snap Peas
- 5-6 Mint Leaves for serving
- 1/2 cup Mint Dressing (see recipe below)
Instructions
- Add Rocket and Greens to a mixing bowl and drizzle with 1/2 the mint sauce. Mix lightly to coat.
- Add greens to the Serving dish.
- Using a wide peeler, peel long strips of zucchini lengthwise. Add to mixing bowl and coat with a little extra dressing. Add on top of the salad mix.
- Cut the Peas in half-length ways and place them throughout the salad.
- Place mint leaves throughout the salad and top with edible flowers. (I used Mint flowers and white Alyssum). Drizzle over the remaining mint sauce to serve.
Notes
* Use seasonal salad greens such as Mizuno, Lettuce, Nasturtium, and Baby Spinach
Mint Sauce/ Dressing
Ingredients
- 1/2 cup Mint leaves (Spearmint or common mint)
- 1 tsp Lemon Juice
- 1 tsp ACV
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Olive Oil
- 2 Tbsp Water
- Salt to season
- 1/2 tsp Honey
Instructions
- Roughly chop up the Mint leaves and add to a Mortar and Pestle
- Add in the remaining ingredients and grind to a combined dressing.
- Taste and add more lemon, honey, or salt to balance if needed.
