Edible flowers can be a really beautiful addition to a green salad. It is best to get them from a farmer’s market, produce stand or health food store when they are grown specifically to be consumed by humans. Like with mushrooms, flower foraging can end up dangerously if you do not know which ones are safe to eat (don’t worry Mom I bought these at the market). A general rule of thumb is that the flowers from herbs are a good place to start. I find most edible varieties to be fairly subtle in flavor, with either a slight sweetness or a slight bitterness. I like to use them for special occasions that have a feminine theme like Mother’s Day, baby or bridal showers and fancy afternoon teas.
Greens, cucumber, avocado, honey, lime, radishes and grapefruit together with the flowers all make for a seasonal and refreshing salad with a bit of creaminess, a bit of tartness, a bit of bitterness, a bit of sweetness and a wide range of health supporting nutrients.
- 4 cups mesculin greens
- 2 cups arugula
- 1 cucumber, peeled and thinly sliced
- 1 grapefruit, peeled and chopped
- ½ cup radishes, sliced thinly (1 small bunch); multi-colored if available
- ¼ cup red onion, sliced very thinly
- ¼ cup edible flowers
- Dressing
- ¼ cup water (or more if you want the dressing thinner)
- 1 avocado
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice (1/2 lime)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon parsley
- 1 tablespoon cilantro
- 2 dashes each sea salt and freshly ground black pepper
- Blend all the dressing ingredients together in a blender or food processor. Toss all the salad ingredients together, and drizzle with salad dressing now or once plated to look a bit tidier.