Beyond their visual appeal, botanical ingredients give salads a burst of flavour 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
Arugula, pea shoots and bull’s blood microgreens topped with sliced pear, honey ricotta and flash-fried spinach. Drizzled with Hellmann’s® Grapefruit Ginger Splash Vinaigrette and lavender syrup.
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.
Tabbouleh and Herb Salad
Traditional tabbouleh with quinoa, cherry tomatoes, avocado and cilantro adding flavour and texture. Topped with Hellmann’s® Creamy Ranch Dressing blended with cucumber and lemon zest.
1 MMI Data Q1 2017