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Farmers Market Greens

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant farmers' market salad celebrates the freshness of seasonal produce with a sophisticated edge. A blend of peppery rocket, hardy baby kale, and tender tatsoi provides a wonderful contrast of textures, while edible flowers add a beautiful, decorative finish. It is an ideal recipe for showcasing the best of your local greengrocer or garden harvest during the spring and summer months.

As a versatile vegan starter or side dish, these greens are elevated by a simple yet elegant Champagne vinaigrette. The subtle acidity of the vinegar and the mild crunch of shallots balance the earthy notes of the leaves. Serve this light, healthy salad alongside toasted sourdough or as a fresh accompaniment to a savoury main course for a refined lunch.

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Ingredients for Farmers Market Greens

  • 1 tablespoon Champagne vinegar

  • 1/2 tablespoons finely chopped shallot

  • 1/8 teaspoons salt

  • 1/8 teaspoons black pepper

  • 2 tablespoons extra-virgin olive oil

  • 350g mixed baby greens such as kale, mizuna, tatsoi, mustard, rocket, and spinach (16 cups)

  • 45g edible flowers (optional)

How to make Farmers Market Greens

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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