Purple Mizuna & Grape Salad

Nothing says summer like fresh, flavourful grapes paired with purple-hued lettuce and Lebanese cucumber. 


Prep: 10 mins | Cook: 3 mins | Serves: 1

With fetching leaves and nuanced flavour, purple mizuna is the remedy to any side salad that ever made you go meh. This super green is native to Japan and has tender, purple-tinged leaves with a slightly bitter, almost peppery taste similar to arugula or mustard seeds. 

The bitter flavours work wonderfully with sweet concord grapes. But what really balances the dish is our creamy Garlic Aioli Salad Dressing. It’s made from Almo Crème rather than emulsified eggs, making it entirely vegan friendly. 

You’ll love this delicious duo not only because it’s pleasant on the taste buds—but also because it’s an antioxidant powerhouse! The deep purple skins of concord grapes are rich in anti-inflammatory plant pigments, called anthocyanins, and the mizuna lettuce is loaded with Kaempferol, a natural flavonoid shown to reduce cancer risk by fighting against free radical damage. 



  • 1 large bunch mizuna, washed and torn into 6cm-pieces
  • 1/4 cup purple seedless grapes, washed and halved
  • 2 baby Lebanese cucumbers, washed and sliced horizontally
  • 4 tbsp slivered almonds, toasted

Aioli Salad Dressing

  • 4 tbsp Almo Crème 
  • 4 tbsp Hot water
  • 1 tsp minced garlic
  • 1 tsp apple cider vinegar
  • Fresh pepper and sea salt


Aioli Salad Dressing

  1. In a small mixing bowl, combine hot water, apple cider and Almo Crème, whisking well until all vinegar is incorporated and the mixture is emulsified. 
  2. Whisk in minced garlic and season with salt and pepper, to taste. 
  3. Serve immediately, or chill, covered, until ready to use. The dressing may separate when stored, so shake before use. 


  1. Heat olive oil in a saucepan over medium heat and gently toast slivered almonds until fragrant, about 3 minutes. Set aside.
  2. In a small mixing bowl, combine the grapes, mizuna, and Lebanese cucumbers. Dress with two tablespoons of garlic aioli and toss well to lightly coat leaves and grapes. 
  3. Plate salad; sprinkle with warm toasted almonds and finish with an extra drizzle of garlic aioli.