About this book
The Kew Gardens Salad Book celebrates the rich possibilities that culinary plants and fungi offer in the kitchen through a diverse selection of flavoursome, satiating salad recipes.
Utilising a varied array of plant foods, author Jenny Linford enables and empowers readers to broaden their palates, improve their health, protect the environment and prevent biodiversity loss.
The variety of flavours and textures offered by edible plants is remarkable: the appealing freshness of leaves, the crunch of cabbage, the cheerful juiciness of tomatoes, the satisfying density of roots and squashes, the luscious sweetness of fruits, the fragrance of herbs and spices. Drawing inspiration from cuisines and ingredients from around the world, these 65 varied vegetarian salads prove that eating well can be simple and satisfying without any need to sacrifice flavour.
Eating plant-based benefits our health and the planet. The world’s current diet, dependent on just 12 plant and five animal species for 75% of our food, threatens biodiversity and food security and cannot be sustained. Expanding the range of plant-based food sources we consume is an easy way to have a positive impact on the environment.
This enticing salad book is illustrated with stunning photography of the dishes and their ingredients, drawing on the botanical nature of the research and conservation carried out by the Royal Botanic Gardens, Kew, with recipes created especially for Kew.
Published 15 May 2025
Comments
What a cornucopia of mouthwatering, enticing recipes and ideas for vegetarian salads! This book will not only help save the planet but will be your delicious guide to good health as well.
Ken Hom, CBE Chef, author & TV presenter
Another beautiful cookbook to add to the Kew Gardens collection and this one is arguably the most important. There is no downside to eating an array of plant-based foods and Jenny’s tantalising recipes, inspired by the bounty and philosophy of Kew’s Kitchen Gardens makes it all so easy and appealing.
Helen Goh, Recipe developer and Co-author of Ottolenghi Sweet & Ottolenghi Comfort
With imagination and skill, and playfully inspired by both Kew’s kitchen garden and nature’s abundance, Jenny Linford puts salads where they should be: at the forefront of our minds and the center of our table – a glorious good book.
Rachel Roddy, Food writer and Guardian Feast columnist