Recipes — Salad

Fresh Mint Dressing

Arugula Herbs Kale Mesclun Mix Salad

Fresh Mint Dressing

This mint dressing is as refreshing as they get. It’s made with freshly squeezed lemon juice, extra-virgin olive oil, and lots of fresh mint. Honey, Dijon mustard and garlic round out the flavors and make it irresistible. Recipe is adapted from Cookie and Kate. INGREDIENTS ½ cup extra-virgin olive oil/ garlic or lemon extra-virgin olive oil/ avocado oil ½ cup lemon juice (about 2 lemons) 15g of fresh mint  3 tablespoons honey or maple syrup 1 tablespoon Dijon mustard 2 cloves garlic, roughly chopped ¼ teaspoon fine sea salt 10 twists of freshly ground black pepper  INSTRUCTIONS In a food processor, combine all of the ingredients and blend until smooth....

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All about Mizuna!

Bok Choy Komatsuna Mizuna Salad

All about Mizuna!

Mizuna is a leafy green vegetable that’s native to East Asia. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative. While commonly used as part of a salad on its own or as part of a mix, it can also be enjoyed cooked or pickled. We've put together a compilation of mizuna recipes in this article. Let us know which on is your favourite!

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Kale & Lettuce Couscous Salad

Kale Lettuce Salad

Kale & Lettuce Couscous Salad

Recipe is slightly modified from Chelsea's Messy Apron. This salad is packed with nutrients, is filling, and — most importantly — is loaded with flavor! This salad is made with fresh kale and veggies, cooked couscous, juicy cherry tomatoes, creamy avocado, crisp red pepper, and crunchy almond bits All the ingredients are tossed in a punchy lemon vinaigrette. Serves 4 Ingredients 100g of kale 100g of crystal lettuce  1/3 cup couscous + 1/2 cup water 1 teaspoon olive oil 1 cup halved cherry tomatoes  1 cup diced red pepper 1 small avocado, diced  1/4 cup roasted almond bits ( you can use any other nuts/seeds)  Dressing 3 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 and 1/2 tablespoons pomegranate vinegar 1 tablespoon honey 1 teaspoon dijon mustard...

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Marinated Kale Salad with Lemon

Kale Salad

Marinated Kale Salad with Lemon

Made an easy kale salad for a weekday dinner using this recipe from The Spruce Eats. It's a jiffy to prepare, and could also be made ahead of time if you want. Give this recipe a try using Bountiful kale and we are sure that you will change your views about raw kale being tough and difficult to eat.

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Lyonnaise Salad

Frisee Endives Mizuna Salad

Lyonnaise Salad

A perfect combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette. Serves 2 Ingredients 100g bacon  1 tablespoon olive oil 1 tablespoon red wine vinegar 1 shallot, finely chopped 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil (EVOO) 2 eggs 100g frisee endives (or mizuna) Croutons Preparation 1. Cook the bacon in a frying pan with the olive oil until lightly browned and crisp. Remove with a slotted spoon onto some kitchen paper. 2. Add the vinegar to the pan and scrape with a wooden spoon, followed by the shallot and mustard. Stir well and remove...

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