Vibrant edible flower salad
Get ready for vibrant spring produce, and learn how to make this vibrant salad with edible flowers for gorgeous entertaining in the garden. Learn about the flower flavors, where to find your petals, and how to use them safely and efficiently.
Print Recipe
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
2 cups fresh greens: arugula dandelion, spinach One small carrot thinly sliced or spiralized One Persian cucumber thinly sliced or spiralized Two spring onions thinly chopped Several clean organic pansies Organic rose petals
In a large bowl or plate, add your greens
Sprinkle with sea salt
Add any large petal flowers you may be using
Top with your vegetables
Add any cheese, if using
Garnish with your flowers
If you need to make this salad ahead, do not dress the salad. But you can store it in the refrigerator overnight.
Dandelion root vinaigrette:
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup olive oil
1 tablespoon dandelion root (roasted or fresh)
Simply place all ingredients in a speed blender and blend until it's creamy and smooth.
Serving: 1 g | Calories: 58 kcal | Carbohydrates: 7 g | Protein: 2 g | Sodium: 45 mg | Fiber: 2 g | Sugar: 3 g
Course: Edible flowers
Cuisine: Salad
Keyword: edible flower salad, what flowers can you eat in salad, where to get edible flowers
Servings: 1 large salad
Calories: 58 kcal
Author: sarah