Try our curated recipes with fresh heat-absorbing ingredients and light seasonings to appeal to your palate and keep the body healthy and fit.

You can customise the recipes based on the availability of seasonal vegetables in India or your area.

Want to take your cooking up a notch? Grow fresh ingredients at home or get them from the local organic market to keep the bowl authentic and nutritious.

1. Cucumber and Avocado Salad

Ingredients

• Cucumber (chopped into chunks) ½ kg
• Green onions (thinly sliced) 2 medium
• Avocado (chopped) 1
• Mayonnaise 2 tsp
• Juice of half a lemon
• Salt
• Sriracha sauce as per taste (or any other hot sauce)
• Coriander (chopped)

Instructions

• In a bowl, combine cucumber, green onions and avocados.
• Whisk together mayo, lemon juice, salt and sauce to make the dressing. Drizzle the dressing on the salad and garnish with coriander leaves. Serve fresh.

The classic cucumber and tomato salad will get better with the addition of avocado, light and flavourful lemon dressing and the freshness of cilantro. We recommend you to grow cucumbers at home with our non-GMO, non-hybrid traditional and open-pollinated cucumber seeds available at AllThatGrows for fresh and flavoursome cucumbers.

2. Potato & Green Bean Salad

Ingredients

• Small potatoes (peeled) 3
• Green beans 10-15
• Olive oil ¼ cup
• Lemon juice 4 tsp
• Mustard seeds 4 tsp
• Thyme leaves 2 tsp
• Onion (thinly sliced) ½ cup
• Coarse salt

Instructions

• Take a pot of salted water and bring to a boil. Add green beans to boiling water. Simmer beans for 3 minutes and transfer to iced water. Drain the beans and pat dry after keeping them in iced water.
• Boil the potatoes in salted water and simmer until potatoes become tender. Cut the potatoes into halves once cool.
• Whisk together mustard, thyme, olive oil and lemon juice in a bowl. Add red onion, potatoes and beans and toss gently. Season with coarse salt and serve fresh.

Potatoes and green beans make a classic combination and we could not resist adding this salad on our favourites list. Grow green beans at home with non-GMO, non-hybrid traditional and open-pollinated green bean seeds available at AllThatGrows and enjoy the classic salad with fresh ingredients.

3. Red Cabbage and Green Collard Salad

Ingredients

• Small red cabbage 1
• Olive oil 4tsp
• Kosher salt
• Ground black pepper
• Bunch of collard greens (sliced) 1
• Fresh parsley (chopped)

For Sauce:

• Apple cider vinegar 1 cup
• Ketchup ¼ cup
• Brown sugar 1tsp
• Granulated sugar 1 tsp
• Red pepper flakes ½ tsp
• Kosher salt 1 tsp
• Black pepper 1/4 tsp

Instructions

• Preheat oven and place cabbage on baking sheets with flat sides down. Drizzle with 2 tsp oil and season with salt and pepper.
• Roast until crisp for about 12 minutes. Flip cabbage and arrange collards around cabbage and drizzle collards with 2 tablespoons oil. Season with salt and pepper and roast until collards are crisp.
• Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer. Keep stirring to dissolve the sugar completely.
• Roughly chop the cabbage, add collards and 1/3 cup sauce in a bowl. Garnish with chopped parsley.

The chopped parsley not just adds a delightful touch of green to the salad but also a strong flavour that one can never experience with the store-bought dried herbs. For fresh garnishes, grow parsley at home with non-GMO, non-hybrid traditional and open-pollinated parsley seeds available at AllThatGrows.

4. Apple Broccoli Salad

Ingredients

• Broccoli florets 4 cups
• Carrots (shredded) ½ cup
• Red onion (diced) ¼ cup
• Apples (finely chopped) 2
• Pecans (coarsely chopped) ½ cup (you can also use walnuts)
• Dried cranberries ½ cup

Creamy Dressing Ingredients:

• Mayonnaise ½ cup
• Low-fat yoghurt ½ cup
• Lemon juice 2 tsp
• Sugar 1 tsp
• Salt ¼ tsp
• Pepper ⅛ tsp

Instructions

• Place broccoli, carrots, red onion, apples, pecans, and dried cranberries in a bowl.
• Whisk together mayonnaise, greek yoghurt, lemon juice, sugar, salt and pepper to make the dressing.
• Toss in the dressing to the salad and chill.

Add freshly harvested broccoli grown with non-GMO, non-hybrid traditional and open pollinated broccoli seeds available at AllThatGrows to this salad for a super healthy protein-packed meal for your pre workouts.

5. Cucumber and Tomato Salad

Ingredients

• Tomatoes (sliced) 3
• Cucumber (sliced) 1
• Red onion, thinly sliced 1
• Coriander seeds 2 tsp
• Mustard seeds 2 tsp
• Cumin seeds 1 tsp
• Apple cider vinegar 1 cup
• Sugar 1 tsp
• Kosher salt
• Olive oil
• Coriander 1/3 cup

Instructions

• Take a saucepan and cook coriander and mustard seeds over medium heat until seeds begin to pop for 1 to 2 minutes. Add cumin seeds and cook for 10 seconds.
• Add vinegar, sugar, 1 tsp salt, and 1 cup water to the pan and simmer. Stirring occasionally, until sugar and salt are dissolved.
• Pour this mixture over onion. Allow to cool, cover and refrigerate for 1 hr. Drain and save the pickle liquid reserve.
• Arrange tomatoes, cucumber, and onion on a platter and drizzle with oil and pickle liquid reserve. Top with coriander and serve.

Nothing looks better in the backyard than fresh, juicy and vibrant tomatoes. Brighten up your kitchen garden with tomatoes grown from non-GMO, non-hybrid traditional and open-pollinated tomato seeds available at AllThatGrows. Learn how to grow tomatoes at home.

6. Smoked Pepper and Aubergine Salad

Ingredients

• Aubergines 4 large (pricked with a fork)
• Red peppers 3 large
• Walnuts 50g (chopped)
• Parsley a small bunch (roughly chopped)
• Garlic 2 large cloves, (crushed)
• Olive oil 6 tbsp
• Juice of 1 lemon
• Ground cinnamon  1 pinch
• Pomegranate molasses 75ml
• Pomegranate seeds 100g
• Flatbreads to serve

Instructions

• Blister and char the aubergines and peppers using the gas stove or a barbeque. Blacken the skins until they are hardened and completely burnt.
• Leave the aubergines to cool. Place the peppers in a food bag and close it allowing the peppers to sweat for 15-20 minutes. Remove the charred skin off the peppers, roughly chop the roasted flesh and put in a large mixing bowl.
• Scoop out the flesh of the aubergines and put it into a sieve to drain off excess juices. Chop the flesh into smallish chunks and add them to the roasted peppers. Add the walnuts, parsley, garlic, olive oil, lemon juice and cinnamon to the bowl and mix well.
• Smoothed flat the mixture onto a large platter and drizzle with pomegranate molasses, some parsley, pomegranate seeds and olive oil and serve with flatbreads.

The traditional technique of charring peppers and aubergine involve some cooking time but the flavours come out unbeatable! For best varieties, grow peppers and aubergines at home with non-GMO, non-hybrid traditional and open-pollinated green capsicum seeds and aubergine (brinjal) seeds available at AllThatGrows.

7. Salted Tomato Salad

Ingredients

• Red onion 1
• Tomatoes 300 g
• Garlic clove 1
• Small basil leaves 8
• Olive oil 1tsp
• Nigella seeds (Kalaunji) 1tsp

Instructions

• Chop the tomatoes into chunks and slice the onions. Grate the garlic and add to the tomatoes, along with the basil leaves.
• Pour over the oil, sprinkle salt and toss together. Let the flavours infuse for 30 mins and serve sprinkled with nigella seeds.

Basil is one of the easiest herbs to grow and has its place in several culinary endeavours. You could grow it in your balcony garden with non-GMO, non-hybrid traditional and open-pollinated basil seeds available at AllThatGrows.

8. Red Beans Salad

Ingredients

• Red kidney beans (cooked) 3 cups
• Cooked chickpeas 1 ½ cups
• Red onion (diced) 1
• Celery 2 stalks
• Cucumber (diced 1
• Chopped fresh parsley ¾ cup
• Chopped fresh dill or mint 2tsp
• Olive oil ¼ cup
• Lemon juice ¼ cup
• Minced garlic 3
• Salt ¾ tsp
• Red pepper flakes 1 pinch

Instructions

• Combine the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill or mint in a bowl.
• Whisk together the olive oil, lemon juice, garlic, salt and pepper flakes to prepare the dressing and pour over the bean and vegetable mixture.
• Toss thoroughly, cover and refrigerate the salad before serving.

We firmly believe that the freshest and most flavourful ingredients come from the backyard of the home. Make this easy salad for friends and family with home harvested red onions and dill, grown with non-GMO, non-hybrid traditional and open-pollinated red onion seeds and dill seeds available at AllThatGrows.

9. Mediterranean Zucchini Salad

Ingredients

• Couscous 1 ⅓ cup
• Olive oil ⅓ cup
• Juice of 1 lemon
• Garlic (minced) 1 clove
• Shallot (minced) 1
• Chickpeas (cooked) 1 cup
• Cherry tomatoes (chopped)
• Feta cheese (crumbled) ⅓ cup
• Olives (sliced) 10
• Zucchini (thinly sliced) 1
• Yellow squash (thinly sliced) 1
• Pine nuts (toasted) ⅓ cup
• Basil (chopped) ⅓ cup
• Pinch of sea salt and ground black pepper

Instructions

• Bring 1.5 cup of salted water to a boil and add the couscous, cover and simmer the flame.
• Cook for about 20 minutes until the couscous is tender.
• Whisk together the olive oil, lemon juice, garlic, shallots, sea salt and black pepper and toss in the couscous to the bowl.
• Toss in the remaining ingredients and mix well. Season the salad and add some lemon juice. Refrigerate for 30 min and serve.

Two ingredients for adding an international touch to this salad and your culinary garden: cherry tomatoes and zucchini. Grow them at home with non-GMO, non-hybrid traditional and open-pollinated cherry tomato seeds and zucchini seeds available at AllThatGrows.

10. Roasted Veggies with Feta Salad

Ingredients

• Red pepper 1
• Yellow pepper 1
• Onion ½
• Garlic 2 cloves
• Cooking oil
• Cherry tomatoes 125g
• Mixed Seeds
• Vinegar 1 tbsp
• Coriander
• Rocket         
• Feta Cheese 30g, crumbled

Instructions

• Preheat the oven. Place the peppers, onion and garlic on a baking tray, spray with oil and season well. Roast the peppers for 20 minutes.
• Now add the cherry tomatoes to the tray and roast for another 20 mins.

• Take the remaining ingredients in a bowl and mix well. Toss in the charred vegetables and mix well.

We recommend using freshly harvested yellow capsicum and rocket to keep the salad fresh for a longer time. You can grow these ingredients at home with non-GMO, non-hybrid traditional and open pollinated yellow capsicum seeds and rocket seeds available at AllThatGrows for healthy and flavourful ingredients.

11. Vegetable Tofu Salad

Ingredients

•    Smoked tofu(cubed) 225g
•    Vegetable oil 2 tsp
•    Silken tofu 150g
•    Madras curry powder 2 tsp
•    Coriander( chopped)
•    Juice  and zest of 1 lemon
•    Raisins a small handful
•    Mango chutney 2 tsp
•    Carrot (grated) 1
•    Red onion (sliced) ½
•    Lettuce

Instructions

• Toss the smoked tofu with the vegetable oil and shallow fry it for 2-3 minutes in a pan until golden all over.
• Blend the silken tofu, curry powder, coriander, lime zest and juice, and some seasoning into a food processor.
• Pour the blended mixture into a bowl and add raisins, mango chutney, carrots and red onion.
• Combine the blended mixture with tofu and fold into the lettuce.

Brighten up and add some versatile flavours to this smoked tofu and mango chutney salad with carrots and lettuce grown at home with non-GMO, non-hybrid traditional and open-pollinated carrot seeds and lettuce seeds available at AllThatGrows.

12. Strawberry and Spinach Salad

Ingredients

•    Fresh baby spinach 6 cups
•    Strawberries (sliced) 1 cup
•    Avocado (chopped) 1
•    Blue cheese (as per taste)
•    Cashews (sliced) 1/4 cup
•    Red onion, thinly sliced 1/2
•    Olive oil 1/3 cup
•    Apple cider vinegar 3 tsp
•    Honey 2 tsp
•    Poppy seeds 1 tsp
•    Salt and pepper

Instructions

• Take a large bowl and whisk all ingredients together.  
• Season with salt and pepper, mix well and serve immediately.

Want to get your kids to love this salad and not just the strawberries? Perhaps growing spinach at home will get them excited about using the harvest too. Engage them to grow spinach at home with non-GMO, non-hybrid traditional and open-pollinated spinach seeds available at AllThatGrows.

13. Tomato Cucumber Feta Salad

Ingredients

• Cucumbers (chopped) 3
• Tomatoes (chopped) 3
• Red onion (chopped) 1
• Feta cheese cut into squares (½ cup)
• Olive oil 1/2 cup
• Red wine vinegar 1/4 cup
• Dried oregano 1/2 tsp
• Garlic (minced) 3 cloves
• Dijon mustard 1/2 tsp
• Salt 1/4 tsp
• Pepper 1/4 tsp

Instructions

• Take a large bowl and combine cucumbers, tomatoes, onions, and feta cheese.
• Whisk together olive oil, vinegar and seasonings and pour the dressing over the salad. Stir to combine and the salad is ready.

14. Thai Cucumber Salad with Peanuts

Ingredients

• Red onion (thinly sliced) 1/2
• Cucumbers ( sliced) 2
• Fresh coriander (chopped) 1/3 cup
• Salted peanuts 1/2 cup
• Jalapeño minced ⅓ cup
• Salt 1/4 tsp
• Fresh lime juice 1/4 cup
• Vegetable oil 2 tsp
• Sugar 2tsp
• Garlic clove (minced) 1

Instructions

• Drain the red onions in cold water and combine with cucumbers, coriander, peanuts and jalapeños.
• Make the dressing by whisking the lime juice, oil, sugar and garlic in a bowl. Pour this dressing over salad, toss to combine and serve the salad within 30 minutes.

Garnish with freshly harvested coriander grown with non-GMO, non-hybrid traditional and open-pollinated coriander seeds available at AllThatGrows. If you are a beginner at gardening, learn how to grow coriander at home.

15. Avocado and Lentil Salad

Ingredients

• Ready to eat lentils 1 can (or home cooked)
• Red wine vinegar 2 tbsp
• Olive oil 2 tbsp
• Dijon mustard ½ tsp
• Red onion (finely chopped) 1/2
• Celery 2 sticks
• Cucumber (chopped) ¼
• Avocado  (chopped) ½
• Feta cheese (crumbled) 100g
• Basil (a handful)
• Sunflower seeds 1 tbsp

Instructions

• Whisk the vinegar, oil and mustard together and add seasoning. Add the lentils and toss well.
• Add the onion, celery, cucumber, avocado, feta and basil and mix well. Sprinkle the sunflower seeds and serve fresh.

Now that you have a culinary garden for most of your salads, do not forget to plant non-GMO, non-hybrid traditional and open-pollinated celery seeds available at AllThatGrows for an unlimited supply of fresh celery.