The Incredible Edible Flower Salad with Fresh Herbs
Delight your taste buds and elevate your table with "The Incredible Edible Flower Salad with Fresh Herbs," a vibrant symphony of colors, textures, and flavors. This stunning salad pairs mixed baby greens and peppery arugula with an array of edible flowers like nasturtiums, pansies, and marigold petals for a botanical feast that’s as beautiful as it is delicious. Fresh basil, mint, and chives infuse the dish with fragrant herbal notes, while crisp radishes and cucumbers deliver irresistible crunch. Creamy goat cheese and toasted slivered almonds add richness, perfectly complemented by a zesty homemade lemon-honey vinaigrette. Ready in just 20 minutes, this elegant dish is ideal for impressing at luncheons, garden parties, or any occasion that calls for an artistic presentation. Its eye-catching appeal and fresh, wholesome ingredients make this edible flower salad a standout addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 cups Mixed baby greens
- 1 cup Arugula
- 1 cup Edible flowers (e.g., nasturtiums, pansies, marigold petals)
- 0.25 cup Fresh basil leaves
- 0.25 cup Fresh mint leaves
- 2 tablespoons Chives, finely chopped
- 3 medium Radishes, thinly sliced
- 0.5 large Cucumber, thinly sliced
- 0.5 cup Goat cheese, crumbled
- 0.25 cup Slivered almonds, toasted
- 3 tablespoons Olive oil
- 1.5 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 0.25 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Rinse the mixed baby greens, arugula, and edible flowers gently under cold water to remove any dirt. Pat dry with paper towels or use a salad spinner.
In a large salad bowl, combine the mixed baby greens, arugula, and edible flowers.
Add the fresh basil leaves, mint leaves, and finely chopped chives to the bowl.
Layer in the radish slices and cucumber slices to add crispness and texture.
Sprinkle the crumbled goat cheese and toasted slivered almonds evenly over the top of the salad.
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad just before serving and toss gently to combine without damaging the delicate flowers.
Serve immediately and enjoy this stunning, flavorful, and nutritious edible flower salad!
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 19.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2298 mg | 49% | |
*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.
