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–+ servings
overhead image of bowl of greens filled with fresh organic flowers

Vibrant edible flower salad

Print Recipe
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.
Course Edible flowers
Cuisine Salad
Keyword edible flower salad, what flowers can you eat in salad, where to get edible flowers
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 large salad
Calories 58
Author sarah

Ingredients

  • 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

Instructions

  • 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

Notes

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:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 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.

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 45mg | Fiber: 2g | Sugar: 3g