Croutons have had a monopoly on salad crunch for too long. Roasted crickets do the same job — crisp, savoury, toasty — except your salad suddenly has a story worth telling.
Ingredients (2 bowls)
- A big bowl of mixed leaves (rocket + baby spinach works great)
- 1 avocado, sliced
- A handful of cherry tomatoes, halved
- 1 pack GRIG Crunchy Crickets (natural or Chilli & Lime for a kick)
- Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey or maple, salt, pepper
Method
- Whisk the dressing.
- Toss the leaves, tomatoes and avocado with the dressing — dress the salad, not the crickets.
- Scatter the crickets on top at the very end, exactly like croutons.
- Finish with black pepper and serve straight away.
Why it works: the dressing stays on the leaves, the crickets stay crisp, and every forkful gets a crunch. If someone asks "are those…?" — the answer is yes, and now they want to try one.