Tower Garden Recipes: 9 Delicious Salads

Recipes made with Tower Garden produce are nutritious, delicious, and rewarding. There’s nothing quite as fresh or satisfying as leafy greens picked straight from a Tower Garden. Considering that Tower Garden harvests roughly 3x bigger yields than traditional growing methods, there’ll be plenty of greens to go around. 

While there are hundreds, if not thousands, of recipes out there that can utilize your harvests, we’ve curated a list of some of our favorite salad recipes from Tower Gardeners to get you started. From Asian-fusion to salads for bacon-lovers, these recipes are sure to leave you wanting more. 

Follow along below to try these recipes for yourself. 


Inspired by Asian flavors and ingredients, this delicious salad features a crunch of peanuts with a tangy dressing that features peanut oil, soy sauce, and garlic. 



  • 8-10 curly or Toscana kale leaves (no stems), finely cut* 

  • 1 1⁄2 cups green cabbage, shredded* 

  • 10 mint leaves, chiffonade chopped* 

  • 1 bunch fresh cilantro leaves and stems, finely chopped* 

  • 3/4 cup dry-roasted unsalted peanuts, finely chopped 

  • 1/4 cup whole dry-roasted peanuts 

  • 1/2 cup Parmesan cheese, finely grated


  • 3/4 cup peanut oil  

  • 1/2 cup rice wine vinegar 

  • 2 lemons, juiced  

  • 1 tbsp honey 

  • 2 tbsp black pepper  

  • 1 1/3 tbsp dry mustard  

  • 1 tbsp Worcestershire sauce 

  • 3 tbsp soy sauce  

  • 1 tbsp sesame oil 

  • 2 cloves garlic, minced

*Can be grown with Tower Garden


  1. Combine dressing ingredients and blend well. 

  2. Place greens in a bowl with peanuts. 

  3. Toss well with dressing and let sit for 30 minutes to allow flavors to blend.


If you like BLTs, you’ll love this salad interpretation. With crumbled bacon, avocado, and a nice creamy dressing, this salad is the perfect sandwich alternative. 



  • 6 cups greens, torn*

  • 4 cups tomato, chopped*

  • 4 green onions, thinly sliced*

  • 6 bacon slices, cooked and crumbled

  • 1 avocado, sliced (optional)

  • 6 cups cubed firm bread


  • 1/4 cup white wine vinegar

  • 2 tbsp apple cider vinegar

  • 3 tbsp purified water

  • 3 tbsp mayonnaise

  • 1 tbsp honey

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • Freshly ground black pepper, to taste

  • Dash of ground red pepper 

*Can be grown with Tower Garden


  1. Preheat oven to 400°F.

  2. Put cubed bread in a single layer on a jelly roll pan (or stone). If using a pan, spray lightly with cooking oil. Bake for 10-15 minutes or until golden.

  1. Combine dressing ingredients in a large bowl, stirring with a whisk.

  2. Add toasted bread, greens, tomatoes, and onions to the bowl. Toss gently to coat and serve immediately.


Bring out the Italian in you with this flavorful salad. As the legend has it, this dish was inspired by the Italian flag, with green (basil), white (mozzarella), and red (tomatoes).


  • 3 tomatoes*

  • 1 large bunch fresh basil*

  • 12 oz fresh mozzarella, thickly sliced 

  • 2 cups balsamic vinegar 

  • Olive oil, for drizzling

  • Salt and pepper, to taste

*Can be grown with Tower Garden


  1. Pour balsamic vinegar into a saucepan and bring it to a gentle boil over low heat. 

  2. Cook the balsamic vinegar until it has reduced to a thick (but pourable) glaze, about 15 minutes. Allow the reduction to cool to room temperature before serving. 

  3. When you are ready to assemble the salad, cut the tomatoes into thick slices. 

  4. Arrange them on a platter, alternating them with the mozzarella slices. 

  5. Tuck whole basil leaves between tomato and cheese slices. 

  6. Drizzle on the balsamic reduction, then drizzle the olive oil thinly over the top. 

  7. Finally, sprinkle on salt and pepper, to taste. 


This iconic dish is a staple at family reunions, large gatherings, and barbeques. With hot and cool spices, each bite will be different than the one before. 



  • 6 tomatoes, peeled and quartered* 

  • 1 green pepper, thinly sliced*

  • 1/2 cup chives, chopped*

  • 1 onion, thinly sliced


  • 3/4 cup vinegar 

  • 1 1/2 tsp celery and mustard seeds* 

  • 1/2 tsp dried stevia 

  • 1/2 tsp black pepper 

  • 2 tsp salt 

  • 1/8 cup water

*Can be grown with Tower Garden


  1. Bring the dressing ingredients to a boil for 1 minute.

  2. Pour over the prepared veggies.

  3. Best if chilled overnight.


Easy, tasty, and so good for you. Use your recently harvested kale and peppers to quickly prepare this salad for lunch or dinner. 


  • 8-10 kale leaves, de-stemmed and chopped*

  • 1 orange bell pepper, diced* 

  • 1 red onion, diced 

  • 1 avocado 

  • 1 lemon, juiced 

  • Hemp seed, to taste 

  • Sunflower sprouts, to taste

*Can be grown with Tower Garden


  1. Combine all ingredients.

  2. Let chill for a few hours in the refrigerator.

  3. Top with hemp seed and sunflower sprouts.


Not too sure which leafy green to use as the base of your salad? Why not use them all? Blend together a variety of greens and herbs for this heart-healthy dish that will leave you feeling great. 



  • 1 large bunch mixed greens (e.g., lettuce, spinach, kale, Swiss chard, arugula, mustard), chopped* 

  • 1/4 cup fresh parsley, chopped* 

  • 1 tbsp fresh basil, chopped* 

  • 2-3 tomatoes, diced* 

  • 1/2 cup nasturtium leaves and blooms* 

  • 4 oz mushrooms, chopped 

  • 1/3 cup green peas* 

  • 2 tbsp bacon bits


  • 2 tbsp white wine vinegar

  • 1 tbsp olive oil

  • 1 tsp Dijon or spicy brown mustard

  • 1 tsp fresh chives, chopped*

  • 1 tbsp Parmesan cheese, grated

*Can be grown with Tower Garden


  1. Mix salad ingredients. 

  2. Place all dressing ingredients in a container, shake well, and drizzle over salad.


Fill your body with the fuel it needs to work at the highest level. The greens used in this salad are absolutely packed with vitamins and minerals needed to keep you on top of your game.  



  • 8 cups kale, Swiss chard, Bibb and red leaf lettuce*

  • 3 cups strawberries, halved*

  • 3/4 cup crumbled feta cheese


  • 1/4 cup fresh lime juice

  • 1 tsp honey

  • 1/2 tsp kosher salt

  • 1/4 cup olive oil

  • Coarsely ground pepper, to taste

*Can be grown with Tower Garden


  1. Combine the dressing ingredients in a closed jar and shake to combine.  

  2. Toss the greens with vinaigrette. 

  3. Top with the berries and feta. 


Add some grains to your day with this yummy quinoa salad. Using some Mexican-inspired spices and ingredients, the quinoa herb salad is a great way to use up any Swiss chard and basil you may have recently harvested. 



  • 1 cup quinoa, rinsed

  • 1 tsp ground cumin

  • 15 oz black beans, rinsed and drained

  • 15 oz low sodium black olives, drained

  • 1 large Swiss chard leaf, washed* 

  • 2 jalapeños, seeded and sliced* 

  • 2 cups chives, chopped*

  • 1 cup cooked corn kernels

  • 1 cup basil, chopped*


  • 1 large avocado

  • 1/4 cup basil-infused grapeseed oil

  • 1 tbsp light balsamic vinegar

  • 1 tsp ground black pepper

  • 1 tbsp Tamari soy sauce

*Can be grown with Tower Garden


  1. Add the rinsed quinoa, cumin, and 2 cups of water in a saucepan. Heat on a stove burner at medium heat until the water bubbles. Reduce to a simmer and cook about 20 minutes. Fluff the quinoa with a fork and transfer to a large bowl or baking dish to cool.

  2. Roll the Swiss chard, ribbon-cut the leaf, and slice the stalk. Then place it in a large mixing bowl and add beans, olives, jalapeños, chives, corn, and basil. Mash up the avocado in a medium bowl and mix with the remaining dressing ingredients. 

  3. Toss the quinoa with the veggie mixture, add the dressing, and thoroughly mix. Let stand at least 1 hour before serving. 


Transport your taste buds to Thailand with a unique combination of kale, nuts, and pepper. Simply gather your ingredients and toss them in a bowl. Simple and delicious. 


  • 1 bunch kale, chopped and destemmed*

  • 1 bell pepper*

  • 4 oz peanut satay sauce

  • Raw cashews, chopped, to taste


  1. Add all of the ingredients to a bowl.

  2. Toss and serve.

*Can be grown with Tower Garden

More Recipes

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