Sensational Salads

Sensational Salads

It’s summer time and the fresh produce is vast and plentiful. Below are five fabulous salads developed by my colleague and friend, Daniela Kratz. Daniela is the founder and creator of Farmhouse Lab. If you love salads and clean salad dressings, you’ll undoubtedly want to follow Farmhouse Lab on Instagramfor more gorgeous and delicious salads. And if you don’t love salads, you will once you see and taste how amazing these salads are. I do so hope you enjoy!
Farmhouse Lab creates consciously sourced and crafted salad dressings. These dressings are free of emulsifiers, preservatives, artificial flavors, and refined sugars. All dressings are organic, non-GMO, vegan, and cold blended.

 
Summer Arugula Salad with Nectarine, Avocado & Sunny Avocado Dressing

Light yet nourishing, and bursting with seasonal flavor
Serves: 2–4 • Prep Time: 10 minutes

Ingredients:

  • 2 cups wild arugula

  • 1 ripe nectarine, sliced

  • 1 ripe avocado, sliced or cubed

  • 2 tbsp pine nuts, lightly toasted

  • Fresh oregano flowers (or oregano leaves), for garnish

  • Sunny Avocado Real Food Dressing, to taste

 
Directions:

  1. Build the Base:
     Arrange wild arugula on a serving platter or in a salad bowl.
     

  2. Layer the Goodness:
     Top with nectarine and avocado slices.
     

  3. Add the Crunch & Aroma:
     Sprinkle pine nuts over the salad and garnish with oregano flowers for a       delicate, herbal note.
     

  4. Dress It Up:
     Drizzle generously with Sunny Avocado Dressing just before serving.
     

Serving Tip: Best enjoyed outdoors, with sunshine on your face and something sparkling in your glass.


 

Rainbow Garden Salad with Green Pumpkin Dressing

A gorgeous salad assembled in minutes — the secret is in the ingredients.
Serves: 2–4 • Prep Time: 10 minutes

Ingredients:

  • 1 head red butter lettuce, leaves gently torn

  • 1 ripe avocado, sliced or cubed

  • 1 handful sunflower sprouts

  • 1 rainbow radish (or watermelon radish), thinly sliced

  • 1 cup yellow baby tomatoes, halved

  • 2 tbsp sunflower seeds

  • Green Pumpkin Dressing, to taste


Directions:

  1. Assemble the Base:
     Gently layer red butter lettuce in a large bowl or serving platter.
     

  2. Add the Color:
     Arrange avocado, sunflower sprouts, radish slices, and yellow baby tomatoes on top.
     

  3. Top It Off:
     Sprinkle with sunflower seeds for a crunchy finish.
     

  4. Dress It:
     Drizzle generously with Green Pumpkin Dressing just before serving.

Beet, Nectarine and Heirloom Tomato Salad with Thyme
Earthy, juicy, and herbaceous — best served fresh.
 
Serves: 2–4 • Prep Time: 15 mins • Cook Time (for beets): ~25 mins
Ingredients:

  • 2 medium red beets, scrubbed and trimmed

  • 1–2 heirloom tomatoes, cut into wedges

  • 1 ripe nectarine, sliced

  • ½ cup shelled edamame (steamed or thawed if frozen)

  • 2 cups arugula

  • A few sprigs of fresh thyme (leaves only)

  • Sunny Avocado Real Food Dressing, to taste

  • Optional: Sea salt & cracked pepper to finish

 

Directions:

  1. Cook the Beets:
     Boil or steam beets until fork-tender (about 20–25 minutes), then let them cool slightly. Peel and slice while still warm.
     

  2. Assemble the Salad:
     On a bed of arugula, layer the warm beet slices, heirloom tomatoes, nectarine slices, and edamame.
     

  3. Add Fresh Herbs:
     Sprinkle thyme leaves gently over the top for an aromatic lift.
     

  4. Dress & Serve:
     Drizzle generously with Sunny Avocado Dressing. Add a pinch of sea salt and pepper if desired.

Colorful Garden Salad with Berry Olive Dressing & Flower Petal Salt

Light, fresh, and full of vibrant crunch
Serves: 2–4 • Prep Time: 10 minutes

Ingredients:

  • Mixed salad greens (such as arugula, spinach, or baby kale)

  • 1 red bell pepper, thinly sliced

  • 1–2 watermelon radishes, thinly sliced

  • 2 tbsp sunflower seeds (raw or lightly toasted)

  • Berry Olive Dressing, to taste

  • Flower Petal Salt, for finishing
     

Directions:

 

  1. Assemble the Base:
     In a large bowl or on a serving platter, layer a generous handful of mixed greens.
     

  2. Add the Color:
     Arrange sliced red bell pepper and watermelon radishes over the greens.
     

  3. Top It Off:
     Sprinkle sunflower seeds evenly over the salad.
     

  4. Dress & Season:
     Drizzle with Berry Olive Dressing and finish with a pinch of Flower Petal Salt for a beautiful and flavorful touch.

 

Quinoa Power Bowl with White Beans & Spring Veggies

Serves: 4–6 • Prep Time: 15 mins • Cook Time: 15 mins
Easy. Nutritious. Beautifully Green.

Ingredients:

  • 1½ cups quinoa, rinsed

  • 3 cups water or vegetable broth

  • 1 can (15 oz) white beans (cannellini or navy), drained and rinsed

  • 1 cup sugar snap peas, trimmed

  • 1 bunch radishes, thinly sliced

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

  • 1 cup microgreens (arugula, sunflower, or mixed)

  • Optional: Grated Parmesan, for topping

  • Salt & pepper, to taste

    To Serve:

  • Pairs perfectly with Sunny Avocado Real Food Dressing

 

Directions:

  1. Cook the Quinoa:
     In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork.
     

  2. Prep the Veggies:
    While the quinoa cooks, blanch the asparagus and snap peas in boiling water for 2 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.
     

  3. Assemble the Bowl:
    In a large bowl or on a serving platter, layer the cooked quinoa, white beans, snap peas, asparagus, radishes, and microgreens.
     

  4. Add Finishing Touches:
    Season with salt and pepper. Drizzle generously with Sunny Avocado Real Food Dressing. Sprinkle with grated Parmesan if desired.

I hope you can find joy in nourishing yourself with a beautiful salad creation.

In Health,
Natalie