Want to show your inner “Curtis Stone” to your friends by having a feast of salads during your get-together at home? We got you covered with these 5 amazing and scrumptious salads that you all can use to impress your friends. Plus, it’s not only jam-packed with flavors but also loaded with micro-nutrients thanks to our microgreens..

Sweet Summer Peach Salad with Microgreens

Show some sweetness to your friends by having this salad that has a lot of flavor combinations. Sweetness from the peach, earthy and creamy flavor from the avocado, tanginess and a bit of saltiness from feta, and sour taste from squeezed lemon juice. Give it a crunch by adding crushed cashews and add more freshness by topping with a handful of microgreens.

INGREDIENTS
1 x ripe peach
1/2 avocado
1/4 cup of feta
3-4 handfuls of mixed microgreens
Chopped cashews
Sesame seeds
4 sprigs of mint
Olive oil
1/4 – 1/2 lemon
Salt and pepper

INSTRUCTIONS
Lay the microgreens in a bowl. Slice the peach and lay with torn mint leaves on microgreens. Chop avocado and put in mixing bowl with feta and mix together with some salt and pepper. Add avocado and feta mix to bowl sprinkle sesame seeds and chopped cashews on salad. Drizzle olive oil and lemon juice on the salad add salt and pepper to taste.

Added extra – shred chicken and toss through salad to make a delicious satiating lunch or dinner.

Serves 2.

 

Sweet Potato & Microgreen Salad

Mix it up a little and swap out those white potatoes with sweet potato for extra colour and a higher Vitamin A content. It also has white beans which are good sources of fiber and protein with lower calories. Add a bit of bite to it with some chopped onions and garlic.

INGREDIENTS
Depending on how many you are cooking, ingredients may need to be tweaked.

  • 2-3 good sized sweet potato
  • 1 medium onion
  • 3 garlic
  • 1/2 to 1 tin of white beans /any pulse or lentil
  • 1 lemon juiced
  • 2-3 handful of Broccoli microgreens (or any that you have)
  • Olive oil, salt and pepper
  • Optional chilli

INSTRUCTIONS

  • Peel and cut sweet potato to the size you would like.
  • Bake till cooked/slightly browned on 180* degree oven.
  • Sauté onion and garlic (and chilli if desired), add white beans gently stir in. Then place in a mixing bowl to cool.
  • Juice lemon.
  • Once the sweet potato is cooked, allow to cool for 10 mins.
  • Add the sweet potato to onion/bean mix, gently mix.
  • Add salt and pepper and drizzle olive oil and lemon juice over salad, gently mix.
  • Add and gently mix the Broccoli microgreens.

Serve warm or cold.

 

Artichoke Heart & Microgreens Salad

Now for a colourful mix of vegetable salad, this artichoke heart and microgreens salad is not only pleasing to the eye but also a good source of antioxidants which can help lower the risk of cardiovascular disease. You will definitely feel the crave just by looking at it.

INGREDIENTS

  • 4 marinated artichoke hearts
  • 1/4 cup of kalamata olives
  • 1/2 punnet of cherry tomatoes
  • 1/4 purple onion (or a couple of shallots)
  • 1/4 cup of feta or goats cheese
  • 40 grams off mixed microgreens
  • 1/4 – 1/2 lime or lemon
  • Tablespoon of olive oil from artichoke hearts
  • Salt and pepper

INSTRUCTIONS

  • Thinly slice onion and place in a bowl of water for 10 mins (reduces “biting’ flavour and powerful aftertaste).
  • Slice artichokes and cherry tomatoes into quarters place in mixing bowl, chop olives in half and to bowl. Add mixed
  • microgreens and feta.
  • Strain onions from water and add to bowl.
  • Drizzle oil and add your squeeze lemon or lime juice and salt and pepper to taste.

Serves 2-4

 

Pea, Cucumber & Microgreen Salad

For your pea-loving friends, here is a very simple yet so satisfying salad which can be good as a starter or your meal. Some people may find peas a bit chalky and earthy but with a good combination of cucumber that has a refreshing taste to it and a handful of microgreens for a bit of crunchiness, you’ll find delight in this salad. Click the photo for the recipe.

INGREDIENTS

  • 2 Lebanese cucumbers halved lengthways and sliced
  • 2 cups of green peas
  • 30-40 grams of Broccoli microgreens and Red Cabbage microgreens
  • 1/2 cup of mint (roughly cut)
  • 1/2 lemon juiced
  • 1.5 tablespoons of olive oil

INSTRUCTIONS

  • Tip peas into a bowl, pour over a kettle of hot water and set aside for 10 minutes to defrost. Once defrosted, drain peas.
  • Halve the cucumbers lengthways and sliced. Add to the bowl of peas, and mix in the microgreens and feta with olive oil and lemon juice. Season with salt and pepper and serve.

 

Roasted Baby Carrot & Microgreen Salad with Rosemary & Chilli Infused Feta

Last but not least is a rustic-looking salad that is so easy to make. All you need are baby carrots, microgreens and rosemary & chilli infused feta cheese. You just have to do some roasting of the baby carrots and a dash of salt and pepper, you’re done. But for more complete instructions, please click the photo.

INGREDIENTS

  • 1 x bunch of baby carrots (washed, peeled and stalks trimmed)
  • 80-100 grams of Microgreens
  • 100 grams of rosemary and chilli infused feta (or your favourite feta)
  • Olive oil
  • Salt & pepper

INSTRUCTIONS

  • Preheat the oven to 200°C and line a baking tray with greaseproof paper.
  • Trim the tops off the baby carrots, peel and coat with olive oil place on the lined tray.
  • Roast in the oven for 20-30 minutes until the carrots are softened and golden brown.
  • Spread the Microgreens onto a platter or a big bowl, followed by the baby carrots. Crumble the marinated feta onto
  • salad, add salt and pepper to taste. Drizzle a tablespoon of Rosemary and Chilli oil over the salad. Serve and enjoy.

**Serves 4

There you go. If you’re planning on making these and are in need of olive oil and/or kalamata olives, you can try Regans Ridge who grows organic olives right at their own farm. Check out their products here.