8 ways to get your greens

Quick spring supper

Top a mix of red leaf lettuce and watercress with sliced smoked salmon and cooked asparagus. Drizzle with a dressing of lemon juice and olive oil.

Yes, lettuce soup

Sauté onion in olive oil until soft. Add two medium heads of romaine, chopped. Cover with low-sodium stock and simmer ?15 minutes. Throw in a little chopped mint and a large handful of peas. Cook five more minutes, then purée with milk. Serve chilled. Yum!

Edible serving bowls

Use small romaine, radicchio or red lettuce leaves to serve up a dollop of blue cheese mixed with chopped nuts. Or fill a leaf with a grilled shrimp, cilantro and slices of mango.

Warm salad starter

In a large skillet, sauté garlic in olive oil. Add wedges of radicchio. Sauté until it starts to brown, two to three minutes. Serve with a little balsamic vinegar drizzled overtop.

Perk up lunchtime

Add lots of crisp and peppery watercress and arugula to sandwiches, burgers and wraps.

No rice paper for spring rolls?

Use a romaine leaf to wrap cooked rice noodles, chicken and thin slices of red pepper, carrot, cucumber and avocado, along with sprigs of fresh basil and mint.

Green your smoothie

Add ?a few leaves of watercress, spinach or arugula to your favourite smoothie. There’s little difference in taste, but ?a big boost in nutrition.

Super pesto

Purée equal amounts of arugula and spinach with almonds (or pine nuts), garlic, olive oil and a little Parmesan cheese. Toss with whole-grain pasta and cherry tomatoes.

Related:
• The 5 worst salads in Canada
• 7 ways to get your daily fruits and vegetables
• How to make fantastic salads