Description
A light and elegant edible flower salad made with crisp greens, fresh vegetables, and a bright vinaigrette. This visually stunning dish combines delicate floral notes with refreshing flavors for a unique and nourishing salad.
Ingredients
- 4 cups mixed greens
- 1/2 cup edible flowers (nasturtiums, pansies, or violets)
- 1/2 cup cucumber, thinly sliced
- 1/4 cup radishes, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- Goat cheese (optional)
- Toasted nuts (optional)
- Avocado slices (optional)
Instructions
- Wash and dry the mixed greens and edible flowers carefully.
- Place the greens in a large bowl.
- Add cucumber, radishes, and cherry tomatoes.
- Gently arrange edible flowers on top.
- In a small bowl, whisk together olive oil, lemon juice or vinegar, honey, salt, and black pepper.
- Drizzle the vinaigrette over the salad.
- Toss gently to coat without damaging the flowers.
- Serve immediately.
Notes
- Use only flowers labeled as edible and safe for consumption.
- Edible flowers can be found at farmers markets or specialty stores.
- Fresh herbs like mint or basil add extra aroma.
- Fruits like strawberries or oranges add sweetness.
- Balsamic vinaigrette can be used for a deeper flavor.
- Add grilled chicken, shrimp, or tofu for extra protein.
- Store ingredients separately for best freshness.
- Best served immediately to preserve texture and appearance.
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
