Summer Flower Salad
Elevate your summer dining experience with this stunning Summer Flower Salad, a feast for both the eyes and the palate. This vibrant salad combines a medley of fresh mixed greens—think arugula, spinach, and butter lettuce—with crisp cucumber, peppery radishes, and juicy cherry tomatoes. The real star of the dish, however, is the delicate, edible flowers like nasturtiums and pansies, bringing bursts of color and subtle floral notes to every bite. A sprinkle of crumbly feta cheese and toasted sliced almonds adds a delightful balance of creaminess and crunch, while a zesty lemon-honey vinaigrette ties it all together with a touch of brightness. Ready in just 15 minutes, this show-stopping salad is perfect for summer gatherings, garden parties, or a light, elegant lunch. Embrace the season and impress your guests with this fresh, floral masterpiece that’s as beautiful as it is flavorful!
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Recipe Information
Ingredients
- 4 cups mixed salad greens (arugula, spinach, and butter lettuce)
- 1 cup edible flowers (like nasturtiums, pansies, or chamomile)
- 1 medium cucumber, thinly sliced
- 3 small radishes, thinly sliced
- 0.25 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 0.25 cup sliced almonds, toasted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Thoroughly rinse and dry the mixed salad greens, edible flowers, cucumber, radishes, and cherry tomatoes. Set aside.
In a large salad bowl, combine the mixed greens, sliced cucumber, radishes, cherry tomatoes, and edible flowers.
Sprinkle the crumbled feta cheese and toasted sliced almonds over the salad mixture.
In a small bowl or jar, prepare the vinaigrette by whisking together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Taste and adjust seasonings as desired.
Drizzle the lemon-honey vinaigrette over the salad just before serving.
Gently toss the salad to coat all the ingredients evenly with the dressing.
Serve immediately and enjoy the vibrant flavors and colors of this Summer Flower Salad.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
