Flower Salad
A salad is perfect: quick, light, and ideal for edible flowers. Here's a delicious recipe with edible flowers, full of color, flavor, and texture.
Ingredients
Serves 2
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75 g (about 2.5 cups) mixed salad greens (such as arugula, baby spinach, lamb’s lettuce)
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6–8 fresh strawberries, halved
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100 g (about 3.5 oz) soft goat cheese (or plant-based alternative)
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2 tbsp roasted walnuts or pecans, roughly chopped
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A small handful of edible flowers (e.g. violets, nasturtiums, calendula petals)
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A few fresh dandelion petals (yellow only, remove green base)
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Optional: a few young dandelion leaves, washed and chopped
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Optional: fresh herbs (like mint or basil)
For the dressing:
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2 tbsp extra virgin olive oil
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1 tbsp balsamic vinegar or raspberry vinegar
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1 tsp Dijon mustard
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1 tsp honey
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Salt and freshly ground black pepper to tast
Preparation
1. In a large bowl, combine the mixed greens, strawberries, goat cheese, and walnuts.
2. If using, add some finely chopped young dandelion leaves.
3. In a small bowl or jar, whisk together the dressing ingredients until smooth.
4. Drizzle the dressing over the salad and toss gently.
5. Garnish with dandelion petals and other edible flowers just before serving.
Serving tips:
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Enjoy with gluten-free crackers, toast, or a slice of gluten-free bread.
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You can swap strawberries for raspberries, mango, or sliced pear for variation.
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For extra protein, add grilled chicken, chickpeas, or cooked quinoa.
