Out of spinach? Try these non-hallucinogenic leaves in your salad

Spinach can be sautéed or blended to create an earthy base for dishes like palak paneer curry.

Or eaten fresh as a lightly textural salad green, less bitter than some other leafy vegetables and high in folic acid, iron and Vitamins A, C and K1.

ACM spoke to Jason Shiong, chief of food and beverage at Melbourne's LaManna markets, about other go-to greens.

Consider these spinach alternatives to freshen your next pasta sauce or green smoothie.

Kale is nutritionally close to spinach and a good alternative in blended form for recipes where some bitterness and earthiness are desirable.

Kale is woodier in texture than baby spinach, so is not the best substitute in fresh salads.

Try wilting a handful of kale or silverbeet with chickpeas, garlic, white wine and stock for a warming and quick pasta sauce.

Also known as 'kangkung', this leafy green is a perfect spinach alternative in a simple stir fry with oyster sauce and garlic.

Mr Shiong reminisced about his time cooking with water spinach at thai restaurant, Longrain, where chefs would fry the leafy green with fresh chilli and soy before garnishing with a handful of crispy shallots.

Water spinach has crunchy, hollow stems and silky, sweet green leaves.

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Celery leaf, and the leaves of other common vegetables like beetroot, are underused in fresh salads.

Some vegetable leaves are dangerous, like rhubarb, so research any leaf you are unfamiliar with.

Celery leaves can be bitter, dress the salad with a citrus and salt-heavy vinaigrette and be sure to include a crunchy nut element and some slices of a sweet fruit, like apple.

A range of variations on lettuce exist, many more than the iceberg lettuce of childhood memories.

There are popular varieties lettuces like roquette, endive and cos which lend themselves to a refreshing, crunchy salad perfect on a warm summer's night.

"It's that prawn cocktail time of the year," Mr Shiong said.

Sorrel leaf is the ultimate in refreshing salad greens, this delicate leaf has a lilting lemon flavour.

"We use it as a garnish or salad filler for bright acidity and freshness," the former chef said.

The fresh leaf can be cooked and blended with cream to make a French classic, sorrel soup.

Native to some Australian shorelines, sea succulents like 'round-leaf pigface' and 'kalkalla' are salty and crunchy greens best enjoyed fresh with a light salad dressing.

These species play a crucial role as native flora on Australian beaches, be sure to source these vegetables responsibly and not to forage illegally along coastlines.