Not a lot of people love salads. The boring green bowls of the usual lettuce, tossed with some typical olive oil dressing, and with some dry fruits, and the same old vegetables like cucumber, tomato, and sometimes some cheese to make this boring bowl a wee bit fascinating. But a salad can be absolutely delicious and sumptuous too! It is possible that you haven’t yet discovered the wide arena and range of salads. Salads use not only lettuce, but also other greens as a base, which are very different in taste and delicious too!

We bet you haven’t tried these salad greens?

Rocket – The Rocket Of Pepperiness

Peppery love!
Peppery love!

Image Credit: bbcgoodfood.com

Lacy and delicate leaves with a strong hit of peppery taste. Rocket or arugula is a delicious green to add to salads. It adds a new and unique flavor to the salads. It pairs very well with orange, fennel, feta, beetroot, walnut, watermelon. You can also add chicken or egg. A basic dressing will pair well because the flavor of the leaves itself is pretty strong.

Kale: The Nutrient-Dense Green

Crunchy, crispy and great!
Crunchy, crispy and great!

Image Credit: healthline.com

Kale is a variant of cabbage, also known as leaf cabbage. It has deep, earthy flavor, which can range from meaty to herbaceous to even rich. It boasts many nutrient benefits. Kale pairs well with carrot, avocado, goat cheese, dry fruits, fennel, strawberry or even orange. The dressing can be anything you like, from a lime dressing to a rich tahini-like dressing, all pairs well with this green.

Beet Leaves: A Great Way To Use The Whole Beetroot!

Love beetroots? You’ll love these too!
Love beetroots? You’ll love these too!

Image Credit: thespruceeats.com

Beet leaves are actually super healthy, and make a great ingredient for salads. It’s a great way to use the leftover beet leaves from your cooking. The leaves are crunchy, and slightly sweeter in flavor than the actual beetroot. They can be slightly bitter.

Beet greens are best paired with feta cheese, almonds, spinach, oranges, avocados, roasted beetroot and even goats cheese. You can pair this green with a slightly stronger dressing as the flavor in itself is not very strong, and the dressing can be slightly on the sweet or sour side so that helps to cut off the bitter taste from the leaves.

Get your salad bowls ready for the Big Fat Salad party right away!