Beyond their visual appeal, botanical ingredients give salads a burst of flavor that’s floral, bitter and bright. This trend is sprouting up across the menu, and not just on desserts or drinks. Lavender is a popular ingredient in salads, appetizers and entrées, while mint in entrées has grown exponentially in the past three years—by a whopping 445%.1

 

Try these recipes: 

Pear Salad with Grapefruit Lavender Dressing

Pear Salad with Grapefruit Lavender Dressing

Arugula, pea shoots and bull’s blood microgreens topped with sliced pear, honey ricotta and flash-fried spinach. Drizzled with a fragrant grapefruit lavender dressing.

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Golden Beet Quinoa Bowl with Mint

Golden Beet Quinoa Bowl with Mint

Tri-colored quinoa, raw golden beets and chopped mint tossed with Hellmann’s® Balsamic Vinaigrette. Topped with microgreens, pickled cucumber, feta, toasted pistachios and shaved lemon.

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Tabbouleh and Herb Salad

Tabbouleh and Herb Salad

Traditional tabbouleh with quinoa, cherry tomatoes, avocado and cilantro adding flavor and texture. Topped with Hellmann’s® Creamy Ranch Dressing blended with cucumber and lemon zest.

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1 MMI Data Q1 2017