The Best Kale Salad

The Best Kale Salad

Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.

kale salad

The Best Kale Salad

Prep Time: 5 minutes
Total Time: 5 minutes

Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.

Ingredients

  • 4 cups chopped Kale (I used the Tuscan Variety)
  • 2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
  • 3 Fresh Calendula Flowers
  • 3 Fresh Nasturtium Flowers
  • 1/4 tsp Salt
  • 1 pinch dried chilli flakes

Salad Dressing

  • 2 TBSP Lemon Juice
  • 1 tsp Olive Oil
  • 1 1/2 tsp Maple Syrup (or Honey)

Instructions

  1. Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
  2. Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
  3. Mix together the dressing and massage into the kale with your hands until fully coated.
  4. Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
  5. Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
  6. Enjoy!

Notes

Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!

Ssubstitute edible flowers for what is available in your garden.

18 Lettuce Substitutes to eat all year round

18 Lettuce Substitutes to eat all year round

It’s no secret in Australia and New Zealand that the price of lettuce has lost the plot.. $7.50 – $12 for a whole lettuce or $7 a bag 150gram mixed leaves. Now, obviously, this varies from place to place but these 18 substitutes for lettuce will allow you to have salad and sandwich greens all year round! You may already have some of these growing in your garden.

Many of these 18 lettuce substitutes have more nutrients and multiple uses so you can get more out of the food you grow. Lettuce is often used in sandwiches and salads so for today’s lettuce alternatives I will share which ones are best for these two main uses.

Click below to Watch Lettuce Substitutes

18 Substitutes for Lettuce

1. Calendula

Calendula is an edible flower and the leaves are also edible. Calendula leaves do have quite a strong flavour but you can add a few of these to your salads or sandwiches. Calendula flowers also have many healing qualities as well as attract pollinators to the garden. An amazing multi-use plant to add to your edible garden.

calendula

2. Nasturtium

Nasturtiums thrive well in most soil types and you will often see them spilling out onto the street from gardens or popping up in the wild. They have quite a weed-like growth because they are so easy to grow and self-seed. The whole plant is edible including the leaves, flowers, and seed pods. Nasturtium leaves are great for salads and are also the perfect size and shape to add to sandwiches. With a natural peppery flavour, Nasturtiums are a great substitute for lettuce.

3. Baby Beetroot Leaves

Baby Beetroot leaves can be harvested a few off each plant to use in salads and sandwiches. Beetroot leaves can have beautiful red veins or be entirely red depending on the variety. A beautiful and nutritious substitute for lettuce.

4. Rocket / Arugula

Rocket or Arugula is a popular substitute for Lettuce. Rocket has a distinct peppery taste and is delicious in salads, sandwiches and served on top of pizzas. Rocket grows quickly so if you plant both Rocket and Lettuce seeds you will have Rocket ready to eat while you wait for the lettuce to get established.

5. Kale

Kale is a popular substitute for lettuce and can be grown all year round in many climates. Kale comes in many varieties some are better than others for salads and sandwiches. My favourite is the Tuscan Kale as it has a softer texture. Choose the smaller leaves and chop Kale up finely to add to salads and sandwiches.

6. Purslane

Purslane is an edible weed that has succulent-like leaves. Purslane thrives in dry climates and is often popping up in my gardens in Perth. Purslane is a great addition to salads and sandwiches as an alternative to lettuce.

7. Sweet Violet

Sweet violets are known for their delicate purple or white flowers and beautiful fragrant scent. The sweet violet leaves are also edible and can be added to salads and sandwiches. They do have a bitter flavour so it can be a good idea to mix a few with other greens.

8. Rainbow Chard

Rainbow chard is a fantastic versatile green to grow during the colder months of the year. Baby rainbow chard leaves can be picked and used in salads and sandwiches. Larger leaves contain more oxalic acid so it is recommended to blanch them first.

9. Celery

Celery is a fresh, crunchy and hydrating vegetable just like lettuce. Celery leaves and stalks can be used in both salads and sandwiches.

10. Cabbage

Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.

11. Asian Greens/ Bok Choy, Tatsoi, Choy Sum

Asian greens such as Bok Choy are great additions to your edible garden because they grow fast, can be harvested multiple times from each plant and are versatile in the kitchen. Use the softy leafy ends in salads and sandwiches and the thicker stems in soups or stir-fries.

12. Dandelion Greens

Dandelions are another edible weed. Choose young dandelion greens to add to salads and sandwiches as a substitute for lettuce. Always make sure you identify weeds correctly and only forage from places you know have not been sprayed with chemicals.

13. Sweet Potato Leaves

Sweet Potato Leaves are abundant green in the garden. Use the young leaves in a salad or blanch or stirfry the larger leaves.

14. Spinach

Spinach is another popular substitute for lettuce and is a versatile plant to have in the garden. Baby spinach leaves are best for raw salads or sandwiches due to the oxalic acid contained in the plant.

15. Chickweed

Chickweed (Stellaria media) is an edible weed that grows in abundance during winter. Chickweed has small delicate leaves and flowers and loves to grow in moist shady spots during winter. Chickweed has a mild fresh flavour similar to sprouts and makes a delicious lettuce substitute. Chickweed is also a popular feed for chickens.

16. Carrot & Radish Tops

Carrot tops and Radish tops can be finely sliced to add to salads. The younger leaves will be more tender than the older larger ones. Finely slice and drizzle with salad dressing. They can also be wilted down in the pan to soften first. The tops also go great in a Garden Pesto to dress your salads.

17. Watercress

Watercress grows in abundance during the winter months and is a great substitute for lettuce. Watercress does have a strong peppery flavour so it can be good to mix a little with other more mild greens and a dressing. Watercress is also good for soups and stir-fries. Watercress can be foraged but always ensure you have a safe source with no chemicals contaminating it.

18. Parsley

Parsley is a common herb that is often under-utilized. Parsley can be delicious chopped up fine in a salad or added to a sandwich! Flat leaf parsley is my favourite variety for this.

Sustainable Living Alternatives

The great thing about growing food is you have access to so many parts of the plant that are often discarded. Learning what parts of the plant are edible and how to use them can help you double your food supply overnight!

There are many more options than this so let me know in the comments if you use any of these or if you use other plants as lettuce substitutes in your garden. That will help others that find this post and are looking for more ways to expand their food source.

Of course, grab yourself some lettuce seeds too, and get your own little salad bar growing. I like to grow mixed loose leaf varieties and then I pick one or two leaves of each plant. Combined with other greens from your garden you can make your salad greens go a whole lot further.

NOTE: It’s important to note that some greens from the garden do contain higher levels of oxalic acid than others. This can block the absorption of some nutrients. Oxalic acid is reduced by cooking which is why many leafy greens such as spinach and chard are cooked first. This is mainly only a problem if you eat a lot of that plant. So by chopping up a little from each and choosing the younger leaves you can reduce the amount of oxalic acid consumed.

Rocket, Zucchini, Pea and Mint Green Salad

Rocket, Zucchini, Pea and Mint Green Salad

Green salads are a staple part of the homegrown, garden-to-plate lifestyle so it is important to have some delicious recipes to keep things interesting! This green salad may be simple but it is packed full of flavour and nourishing garden greens.

Try this delicious mint sauce recipe to dress potatoes or roast veggies!

green salad

Rocket, Zucchini, Pea and Mint Green Salad

Prep Time: 10 minutes
Total Time: 10 minutes

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

  1. Add Rocket and Greens to a mixing bowl and drizzle with 1/2 the mint sauce. Mix lightly to coat.
  2. Add greens to the Serving dish.
  3. Using a wide peeler, peel long strips of zucchini lengthways. Add to mixing bowl and coat with a little extra dressing. Add on top of the salad mix.
  4. Cut Peas in half-length ways and place them throughout the salad.
  5. Place mint leaves throughout the salad and top with edible flowers. (I used Mint flowers and white Asselem). Drizzle over the remaining mint sauce to serve.

Notes

* Use seasonal salad greens such as Mizuno, Lettuce, Nasturtium, and Baby Spinach

mint sauce

Mint Sauce/ Dressing

Yield: 1/2 cup
Prep Time: 10 minutes
Total Time: 10 minutes

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

  1. Roughly chop up the Mint leaves and add to a Mortar and Pestle
  2. Add in the remaining ingredients and grind to a combined dressing.
  3. Taste and add more lemon, honey, or salt to balance if needed.
Roast Radish and Carrot Salad with Radish Top Chimichurri

Roast Radish and Carrot Salad with Radish Top Chimichurri

Delicious Roast Radish and Carrot Salad with Radish Top Chimichurri dressing for a low waste recipe to get the most your of your harvest. Roast Radish is just something else! They are sweet, juicy, and delicious additions to a roast veggie salad. Radish are a quick crop to grow and can fill up gaps in your garden beds to get maximum production out of each space. There are so many delicious ways to use Radish and this salad is a wholesome and easy way to eat Garden to Plate.

roast radish and carrot salad

Roast Radish and Carrot Salad

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Wholesome and delicious roast veggie salad using root to tip.

Ingredients

  • 8-10 Radish
  • 6-8 Fresh Baby Carrots
  • 3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
  • Olive oil to drizzle
  • Salt Flakes or Seas Salt
  • Chilli Flakes or fresh Red Chilli
  • Chimichurri Dressing - See Recipe card below

Instructions

  1. Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
  2. Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
  3. Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
  4. Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
  5. Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
  6. Remove the roast veggies from the oven whilst you prepare the rest of the salad.
  7. In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
  8. Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
  9. Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.

Notes

Edible flowers I used - Sweet violets, fennel flowers, dried purple and blue cornflowers.

Chimichurri Dressing using Radish Tops

This recipe below can be adapted to make using the leftover radish and carrot tops. Swap out the parsley and fennel fronds or use a mix of both.

green sauce

Chimichurri Dressing

Prep Time: 10 minutes
Total Time: 10 minutes

This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.

Ingredients

  • 1 cup Parsley*
  • 1 1/2 TBSP lemon juice
  • 1 TBSP Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 1/2 cup Fennel Fronds*
  • 1 tsp Sugar
  • 2-3 Garlic Cloves
  • Sea salt flakes to season
  • Fresh Red Chilli or 1/4 tsp chilli flakes

Instructions

  1. Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
  2. Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
  3. Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.

Notes

* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.

There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.

More Salad Recipes

Rainbow Slaw

Rainbow Slaw

Rainbow slaw not only looks amazing but it’s also packed full of nutrients. Just like planting diversity creates a healthy garden, eating diversely also has many health benefits. Each vegetable has different levels of vitamins, minerals, phytochemicals, dietary fibre, and antioxidants. This slaw can be adjusted to suit your seasonal produce – see the notes for other vegetables to try out. Rainbow slaw is very quick and easy to make and can be a delicious and wholesome accompaniment to any meal.

rainbow slaw

Rainbow Slaw

Vibrant and full of nutrients, this Rainbow Slaw is the ultimate Spring side salad.

Ingredients

  • 1 cup shredded Red Cabbage
  • 2-3 Carrots
  • 1 cup chopped Lettuce
  • 1 medium Red Beetroot
  • 3-4 Radishes
  • 5cm cube Butternut Pumpkin
  • 2 TBS Sunflower Seeds

Dressing

  • 3 TBS Coconut (or greek) Yoghurt
  • 1 tsp Lemon Juice
  • 1 Clove Garlic
  • 2 tsp finely chopped fresh Fennel Frond or Parsley
  • 1 TBS Water
  • 1 Tbs Olive Oil
  • 1/2 tsp Chilli Flakes
  • Salt and Pepper to season

Instructions

  1. Rinse your veggies and clean off any grit or soil.
  2. Finely slice the Cabbage using the thin-medium section of the mandolin. If you don't have a mandoline, you can either grate or finely slice using a knife.
  3. Peel the Carrot, Butternut, and Beetroot (The skins dressed in olive oil and seasoned make delicious chips - see notes below).
  4. Using the Julienne teeth on the mandoline, finely slice the Carrot, Radish, Butternut, and Beetroot into thin strips. Use a grater if you do not have a mandoline.
  5. Roughly chop your lettuce into small pieces.
  6. Add a little of each vegetable to a bowl so they are all mixed without having to stir through (otherwise the beetroot will turn everything red and you will lose some of your colours).
  7. Drizzle with olive oil and a squeeze of lemon juice. Lightly toss.
  8. To make the dressing, add yogurt to a small bowl. Then add crushed garlic, finely chopped fennel frond, lemon juice, water, chilli flakes, and salt and pepper to season. Stir well and taste. Add extra salt or lemon juice if needed.
  9. When ready to serve, drizzle the dressing over the salad and top with sunflower seeds and edible flowers - I used nasturtium petals.

Notes

- Use vegetable skins from Carrot, Beetroot, and Butternut to make vegetable chips

  1. Coat your skins in a light drizzle of oil.
  2. Place your vegetable skins on a baking tray and sprinkle with a little salt.
  3. Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily.
  4. Remove when they are golden and slightly crispy. They will also crisp up as they cool.


- Other vegetables that would be great in this slaw are: coloured Capsicums, Fennel, Nasturtium leaves, other Beetroot Varieties.

Serving Suggestions

This salad would go great with a summer BBQ or try piled into the Garden Green Flatbread.