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Here are some salad recipes to showcase vibrant veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. You can brighten up your dinner table with a big, colorful mix of root veggies and hearty greens. On beautiful, warm days, salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless.
Hydrofresh Vegetable Malaysia | Indoor Farm Malaysia | Fresh Vegetable Malaysia
Kale Caesar Salad

Kale Caesar Salad

Ingredients
  • 1 packet Hydrofresh Kale
  • 2/3 cup lightly toasted chickpeas
  • 1 tablespoon hemp seeds
  • 1/4 cup extra virgin olive oil
  • Salad dressing
  • Salt and pepper to taste
Instructions
  1. Completely dry 2/3 cup cooked, rinsed and drained plain chickpeas (canned or boiled).
  2. Toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and toast at 400°F for 30 minutes or until chickpeas turn crispy. Serve warm. 3. In a medium mixing bowl, combine greens and dressing.
  3. In a medium mixing bowl, combine greens and dressing.
  4. Toss lightly until dressing coats kale evenly.
  5. Combine greens with chickpeas.
  6. Top with hemp seeds, serve and enjoy!
RECIPE
Mediterranean Kale Salad

Mediterranean Kale Salad

Ingredients
  •  1 packet Hydrofresh kale
  •  1 cup chickpeas, drained and rinsed
  •  1 cup chopped tomato 
  •  1/2 cup chopped cucumber
  •  6 sliced radishes
  •  1/4 cup chopped red onion
  •  1/3 cup shredded cheese
Instructions 
  1. Add the washed and dried kale to a salad bowl. Top with chickpeas, chopped tomatoes, cucumbers, radishes, onions and shredded cheese.
  2. Add some of the dressing and toss gently to combine. 
  3. Taste to adjust amount of salad dressing. 
  4. Serve immediately with more salad dressing on the side.
RECIPE
Lemon Garlic Tofu with Barley and Kale Salad

Lemon Garlic Tofu with Barley and Kale Salad

Ingredients
  • 1/2 bunch Hydrofresh kale, trimmed
  • 1/2 cup pearl barley, rinsed, drained
  • 4 eggs
  • 1 tablespoon lemon herb and garlic seasoning
  • 500g packet firm tofu, drained, thickly sliced
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 200g packet shelled edamame, thawed
  • 1/4 cup lemon juice
  • 1 small avocado, cut into wedges
Instructions
  1. Cook barley in boiling water for 40 minutes or until just tender. Drain, refresh under cold water and drain well again.
  2. Boil eggs for 4 minutes and peel.
  3. Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Add seasoned tofu. Cook for 4 minutes each side or until golden. Cover to keep warm.
  4. Meanwhile, remove and discard stems and centre veins from kale. Roughly chop leaves.
  5. Stir fry kale for 6 minutes or until bright green and tender. Add garlic. Cook and stir for 1 minute or until fragrant. Remove from heat. Add barley, celery, onion, edamame and lemon juice. Toss to combine.
  6. Spoon over barley mixture. Top with tofu and avocado. Halve eggs and arrange on salad. Drizzle with remaining oil and serve.
RECIPE
Ice Plant Salad

Ice Plant Salad

Ingredients
  • 200g Hydrofresh ice plant
  • 5 fresh strawberries
  • 4 water chestnuts
  • A handful of crispy cornflakes
  • 1 tsp toasted sesame seeds
  • 3 tbsp creamy peanut butter
  • 2 tbsp mayonnaise
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • Pinch of salt
Instructions
  1. Hull the strawberries and cut into half. Peel the water chestnuts and cut into cubes then soak in ice-cold water.
  2. Wash ice plant in a bowl of ice-cold water briefly. Drain and toss well to get rid of any excess water.
  3. Mix all dressing ingredients in a bowl and stir to combine until creamy and smooth.
  4. Place the salad ingredients in a serving plate. Pour the dressing over this and sprinkle with cornflakes and toasted sesame seeds. Serve immediately.
RECIPE
Lime Shrimp and Avocado Salad

Lime Shrimp and Avocado Salad

Ingredients
  • 1 pack of Hydrofresh lettuce
  • 1 lime
  • 1 avocado
  • 1 red grapefruit
  • 10 peeled deveined shrimps
  • 1/2 tbsp. chopped peeled fresh ginger
  • 1/2 tbsp. sugar
  • 1/2 tsp. extra virgin olive oil
  • 1/2 freshly ground black pepper
  • A handful of chopped mint leaves
  • Sprinkle of salt
Instructions 
  1. Squeeze the segmented grapefruit to release juice into a bowl.
  2. Squeeze 1/4 cup lime juice. Heat ginger, sugar and lime juice to boiling. Remove from heat and let stand.
  3. Peel and pit avocado, slice thinly.
  4. Preheat grill pan over medium-high heat.
  5. Rub oil all over shrimps. Sprinkle chopped mint leaves and salt all over them. Grill until they turn opaque throughout and turn over once.
  6. Pour ginger mixture through a sieve over grapefruit in a big salad bowl. Gently stir to mix.
  7. Top with lettuce, shrimps and avocado slices. Enjoy!
RECIPE
Easy Coral Lettuce Salad

Easy Coral Lettuce Salad

Ingredients
  • 2 bunches of Hydrofresh coral lettuce, washed and torn into smaller pcs
  • 10 cherry tomatoes, washed and halved
  • 1 hard boiled egg, cut into small bite sizes
  • 2 tbsp of homemade chicken floss (for the tossing) + 1 tbsp (or more for the topping)
  • 5 to 6 tbsp toasted sesame dressing
Instructions
  1. Place coral lettuce in a mixing bowl, mix and toss well with toasted sesame dressing.
  2. Add in 2 tbsp chicken floss and mix well.
  3. Spoon coral lettuce into serving bowls, place halved cherry tomatoes and hard boiled egg pieces on top of coral lettuce. Top with some chicken floss. Serve.
RECIPE
Apple and Pak Choy Salad

Apple and Pak Choy Salad

Ingredients
  • 1 pack of Hydrofresh pak choy, cut into juliennes
  • 1 apple, cut into juliennes
  • 1 carrot, cut into juliennes
  • 1 onion, cut into juliennes
  • 1 teaspoon sesame seeds
      For dressing
  • 2 tablespoons peanut butter
  • 2 tablespoons dijon mustard
  • 1 tablespoon red chilli sauce
  • 2 teaspoons vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Whole black peppercorns, crushed
Instructions
  1. Mix the dressing in a separate bowl, whisk it thoroughly till it combines. Check for seasoning.
  2. Add in the chopped vegetables and fruits to the dressing and toss it evenly till every bit is coated.
  3. Place it on a serving plate and sprinkle with some sesame seeds.
  4. Serve the Pak Choy, Apple Salad Recipe as a party appetizer or even as a healthy breakfast.
RECIPE
Citrus Green Salad

Citrus Green Salad

Ingredients
  • 1 pack of Hydrofresh lettuce
  • 1 pack of spinach leaves
  • 2 oranges
  • 2 grapefruits
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 2 tsp mustard
  • Sprinkle of salt
  • Freshly ground black pepper
  • 3 tbsp extra virgin olive oil
Instructions 
  1. Slice off the skin and segment the oranges. Place in a mixing bowl. Repeat with grapefruits and place in the same bowl.
  2. In a small bowl, whisk together lemon juice, vinegar, mustard, and 1/4 teaspoon each of salt and black pepper. Whisk in oil until emulsified. Set aside.
  3. In a large salad bowl, gently toss baby spinach leaves and lettuce with dressing until well coated. Top with citrus segments. Enjoy!
RECIPE
Stir-fried Choy Sum with Minced Garlic

Stir-fried Choy Sum with Minced Garlic

Ingredients
  • 1 pack of Hydrofresh choy sum, roughly chopped
  • 1/4 tsp ground white pepper powder
  • 1 tsp soy sauce
  • 1/8 tsp salt, plus more to taste
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 2 tbsp water
  • 6 cloves garlic, finely minced (about 2 tbsp)
  • 2 tbsp vegetable, canola, or peanut oil
Instructions
  1. In a small bowl combine the ground white pepper powder, soy sauce, salt, cornstarch, sesame oil, and water together. Mix well and add the minced garlic. Set aside.
  2. Bring a large pot of water to boil. Add the chopped choy sum and cook until bright green, about 40 seconds. Drain well.
  3. Heat vegetable oil in a wok over high heat until smoking. Add the choy sum, stir, and season with a few pinches of salt. Continue to cook while stirring regularly for about 2 minutes.
  4. Push the choy sum away from the center of the wok. Stir the sauce and add it to the center. Once it starts bubbling, combine it with the choy sum.
  5. Season to taste with more salt as desired. Transfer to a serving platter and serve immediately.
RECIPE
Choy Sum and Tofu in Garlic Sauce

Choy Sum and Tofu in Garlic Sauce

Ingredients
  • 1 pack of Hydrofresh choy sum, washed and cut into strips
  • 400g firm tofu, diced into 2 cm cubes
  • 2 garlic cloves, thinly sliced
  • 2 tbsps light soy sauce
  • 2 tbsps olive oil
  • 1/2 tsp bouillon powder (vegetable stock)
  • 1/4 tsp salt
  • Pinch of black pepper
Instructions
  1. Heat 1 tbsp olive oil in a large, non-stick sauté pan, add the tofu and fry for 5-7 minutes, turn frequently, until it turns golden in colour.
  2. At medium-low heat, mix 2 tbsp light soy sauce with 2 tbsp water and slowly pour over the tofu.
  3. Stir and cook until there is no more liquid in the bottom of the pan and every single piece of tofu is nicely coated with the sauce.
  4. Transfer the tofu to a bowl and set aside.
  5. Heat 1 tbsp olive oil and fry the garlic for 2-3 minutes until golden.
  6. Add in the choy sum and season with bouillon, salt and pepper, toss gently for 2-3 minutes.
  7. Mix well with tofu at medium heat. Cover with the lid and simmer for other 3-5 minutes, depending on how crunchy you like your greens.
  8. Serve with noodle, rice or any grain of your choice.
RECIPE

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