It’s that time of year where leaves, greens and flowers are springing up over my garden. I feel incredibly blessed to have such a space. It wasn’t exactly handed on a plate though. The space was full of rubble and grass when we moved here 9 years ago. I took one glance at it and saw the potential of a beautiful sanctuary for bees, hedgehogs, frogs and herb (yes… especially lots of herbs!) After plenty of tender, love and care (and sweat!) we now have the most beautiful haven…

Garden in May by Trinity Bourne

One of the most amazing fruits of our labour is that this time of year, we get to enjoy an abundance of salads full of fresh herbs like mint, parsley, chives and lemon balm and greens such as wild garlic, kale, sorrel, land cress and yarrow. Yesterday we had a most vibrant salad topped up with some fresh, raw beetroot and celery from the local farmers market. It was so delicious that I thought it would be lovely to share it here with my Conscious Kitchen friends.

I hope that this inspires you to make the most of whatever you have available to you, whether from a plant pot on your apartment windowsill, from the local farmers market, foraged in the wild or your very own garden.

Wild garlic & Beetroot Spring Salad with Walnuts & Kale

Wild garlic & Beetroot Spring Salad with Walnuts & Kale

Prep Time: 10 minutes
Total Time: 10 minutes

A delicious salad making use of wild garlic and other local seasonal produce.


Dressing ingredients:

  • 3 tablespoons hemp oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon jarred mustard
  • 1/2 teaspoon Celtic sea salt

Main salad ingredients

  • 1 medium beetroot
  • 3 large celery stalks
  • A few large kale leaves
  • Handful of lemon balm
  • Handful of wild garlic leaves
  • A few wild garlic flowers
  • Handful of walnuts


  • Mix all the dressing ingredients together thoroughly by shaking in a small jar for up to 20 seconds. Make sure the lid is securely fastened before you shake 🙂
  • Grate the beetroot.
  • Chop the celery into small pieces.
  • Finely slice the lemon balm and wild garlic leaves.
  • Slice the kale.
  • Dress the beetroot, celery, lemon balm and wild garlic leaves by mixing in the dressing.
  • Crush the walnuts in your hands over the salad, to get little bite sized, broken pieces.
  • Dress with the garlic flowers and serve.
  • Did you make this recipe?

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    Please feel free to comment, ask questions and let me know how you get on.

    Check out my salad pages for more healthy, totally plant based recipes: Healthy Salad Recipes

    I’ve also published a recipe with nearly 100 unique, delicious, super healthy recipes, check it out here:
    Trinity’s Conscious Kitchen Book