GUYANESE TROPICAL KITCHEN GARDEN (Green Salad)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked sweet potato

Mashed banana adds creaminess with fewer calories.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense while iceberg is more economical.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity at a lower cost.

Harvest mustard greens from the garden, selecting young tender leaves.

Add basil leaves to the salad bowl for flavor.

Pick young tender bok choy leaves from the garden to include in the salad.

Harvest arugula from the garden and add it to the bowl.

Get tomatoes from the garden before the birds can eat them.

Select young baby kale leaves from the garden for the salad.

Gather a few celery leaves to add flavor to the salad.

Collect young tender shoots of longevity spinach from the garden.

Harvest young tender leaves of callaloo from the garden.

Pick more tomatoes from the garden to include in the salad.

Gather young tender moringa leaves from the garden for their health benefits.

Back in the kitchen, strip the leaves from the stems of the greens to avoid woody parts.

Prepare the greens for a salad, ensuring they are digestible and won't stick in teeth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary