7 Creative ways to use Salad Greens (other than in salads)

7 Creative ways to use Salad Greens (other than in salads)

 

Eggs on salad greens7 creative uses for salad greenssalad greens in smoothies and juices

We all love salad but lets face it, as the days turn cooler salad fatigue can start to kick in. We all know we still need to get a dose of our daily greens, so we've come up with a list of 7 different ways you can make the most of our delicious certified organic Good Harvest salad mix and greens. 

1. Blend them – yep into your smoothies!
If you add kale to your daily smoothie, get ready for the addition of tender greens.  you'd better believe you can add tender greens, too. In fact, greens like mesclun and soft lettuces are sweeter than kale, and combine well with fruits and herbs. Unless you love a peppery hit in your smoothie we would suggest going light or removing rocket

2. Wilt them (on purpose)
Salad greens can't take the heat of a grill or roast however they are really tasty when gently wilted. Add them to still-warm simmered beans, roasted veggies or with lentils or quinoa, the heat of the pot or pan will gently wilt them. Gently fold them through just before serving to avoid them going soggy.

3. Add them to a fruit salad
So yes, technically still a salad but not your typical salad that would include salad greens. Select your favourite fruits and throw in a handful of greens trust us it is super delicious. When the fruit is juicy and in season, this makes healthy breakfasts, afternoon snacks or refreshing deserts totally fool-proof.

4. Make a bed for your eggs
Soft-boiled or fried eggs with runny yolks are the perfect pairing for mixed salad greens. The freshly broken yolk will coat the greens and remove the need for a dressing or vinaigrette. It is also an awesome Gluten Free way to soak up all that eggy goodness.

5. Supersize your sandwich filling
The best way to clear out an abundance of salad greens is to load up your sandwiches and wraps. Double the "L" in your BLT. Toss a handful of spinach or rocket to your ham cheese and tomato toastie. 

6. Make a Salsa Verde or Sauce
Be very careful of blitzing delicate greens in a food processor—the machine can turn them gluey. Chopping them coarsely with a chef's knife, however, and combining them with shallots, herbs, chilies, oil, and a little citrus zest will turn out a gorgeously rustic salsa. Your chips, grilled meat and fish never had it so good.

7. Freeze them!
Make frozen cubes of pureed greens. They keep for weeks in the freezer, it’s an easy way to sneak some greens into smoothies, pasta sauces, casseroles, lasagna, and more!

 


Leave a comment

Comments will be approved before showing up.


Also in News

A new home for old market garden equipment
A new home for old market garden equipment

Christmas has come early this year as we took delivery of a an assortment of well loved market garden equipment from organic farm legend, Reg the Veg. 

Continue Reading

Jerusalem Artichokes - the prebiotic, digestive health superstar!
Jerusalem Artichokes - the prebiotic, digestive health superstar!

Despite what the name suggests, the Jerusalem artichoke is not actually an artichoke, but a variety of sunflower. This lumpy, brown skinned tuber is quite often mistaken for ginger root. 

Continue Reading

Bananas...The best ways to use them at every stage
Bananas...The best ways to use them at every stage

Who doesn't love bananas? They are nutritious, delicious, affordable, portable and the perfect on the go breakfast, snack or mid afternoon pick me up.

We have all encountered bringing home under-ripe bananas or looked over at the fruit bowl to see them completely brown and mushy - but there are ways to use them at every stage along their journey from green to brown. Here are some ideas on how to use up this versatile fruit.  

Continue Reading

Sale

Unavailable

Sold Out