Garden Salad with Edible Flowers
Ingredients Featured in Our Garden Salad with Edible Flowers
Recipe Overview
Bring the beauty of the garden to your table with our Green Salad with Edible Flowers. This refreshing and visually stunning salad combines tender baby greens, sweet onion, and a light apple cider vinegar dressing. The edible flowers add a pop of color and a unique, delicate flavor, making this salad not only delicious but also a feast for the eyes. Perfect for special occasions or to elevate your everyday meals, this salad is sure to impress.
About Our
Garden Salad with Edible Flowers
This Green Salad with Edible Flowers is as nutritious as it is beautiful. The tender baby greens provide a base rich in vitamins and minerals, supporting overall health and wellness. The sweet onion adds a mild, sweet flavor while also offering beneficial antioxidants. The light apple cider vinegar dressing enhances the salad with its tangy zest, promoting digestion and adding a touch of sweetness from the honey. The edible flowers not only add a stunning visual appeal but also contribute subtle, unique flavors and additional nutrients. This salad is a perfect way to incorporate more fresh, raw vegetables into your diet, supporting a healthy and balanced lifestyle.
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This salad is a wonderful Cycle Hack™ for various phases of the menstrual cycle, particularly the follicular and ovulating phases. The combination of fresh greens and edible flowers provides a wealth of vitamins and minerals, essential for hormone production and balance. The apple cider vinegar in the dressing supports digestion and helps maintain stable blood sugar levels, which is crucial for hormonal health. Additionally, the healthy fats from the olive oil aid in nutrient absorption and support overall hormonal function. Including a variety of colorful vegetables and flowers in your diet can help reduce inflammation, support liver detoxification, and promote overall well-being throughout your cycle.
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exactly when you need THEM MOST.
What You'll Need
Apple Cider Vinegar
This tangy vinegar is known for its digestive benefits and helps to balance the flavors in the dressing.
Baby Salad Greens
Tender and nutrient-rich, these greens provide a delicate base for the salad, packed with vitamins and minerals.
Dijon Mustard
Adds a sharp, tangy flavor to the dressing and helps to emulsify the ingredients.
Edible Flowers
These blossoms not only add a beautiful visual appeal but also subtle, unique flavors and additional nutrients.
Extra-Virgin Olive Oil
Rich in healthy fats, olive oil adds a smooth texture to the dressing and supports heart health.
Honey
A natural sweetener that balances the tangy flavors in the dressing and offers antibacterial properties.
Lemon Juice
Fresh and zesty, lemon juice brightens the dressing and adds a boost of vitamin C.
Sweet Onion
Mild and slightly sweet, this onion adds a gentle flavor and beneficial antioxidants to the salad.
How to Make
Garden Salad with Edible Flowers
Prepare the Dressing
In a small bowl, whisk together 1 tsp apple cider vinegar, 1 tsp dijon mustard, 1 tsp fresh lemon juice, and 1/2 tsp honey. Continue whisking while slowly adding in 3 Tbsp extra-virgin olive oil to emulsify. Season with salt and pepper to taste.
Prepare the Salad
Rinse and pat dry 5 1/2 oz of tender baby salad greens and 1/2 cup of microgreens. Thinly slice 1 small sweet onion. Remove the petals from the edible flowers for garnishing.
Assemble the Salad
In a large bowl, toss together the prepared salad greens and sliced sweet onion.
Add Dressing
Add the prepared dressing to the bottom of your serving bowl.
Top with Greens
Place the tossed greens and onions on top of the dressing in the serving bowl.
Garnish
Top the salad with edible flowers. For the best presentation, toss the salad together tableside or serve the dressing on the side for guests to drizzle themselves.
FAQs
Can I use any type of edible flowers?
Yes, you can use any variety of edible flowers that you prefer! Choose a mix of colors and shapes to add visual interest to your salad.
How should I store the edible flowers before using them?
Store the edible flowers in a clean container lined with a damp paper towel in the refrigerator. This helps to keep them fresh and crisp until you’re ready to use them. They should last for at least a couple of days when stored this way.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing in advance. Make the dressing, then store it in an airtight container in the refrigerator for up to a week. Just be sure to give it a good shake before using it on the salad.
What can I substitute for apple cider vinegar if I don’t have any on hand?
If you don’t have apple cider vinegar, you can substitute it with white wine vinegar or red wine vinegar for a similar tangy flavor profile.
How far in advance can I toss the salad greens with the dressing before serving?
It’s best to toss the salad greens with the dressing just before serving to prevent the flowers and salad greens from wilting. Alternatively, you can serve the dressing on the side for guests to add to their salads individually.
Can I prepare this salad in advance?
Yes, you can prepare the ingredients in advance, but it is best to dress the salad just before serving to prevent the greens from wilting.
What type of edible flowers can I use?
You can use a variety of edible flowers such as pansies, nasturtiums, violas, or marigolds. Ensure they are organic and safe for consumption.
How do I store leftover salad?
Store any leftover salad in an airtight container in the refrigerator. It is best to store the dressing separately to keep the greens fresh.
Still hungry?
For a delightful treat, try our Flower-Pressed Cookies. These gluten-free sugar cookies are adorned with delicate edible flower petals, making them a beautiful and delicious addition to any occasion.
If you are hosting a spring or summer gathering, this Floral Herb Goat Cheese Spread should be the centerpiece. With fresh herbs and edible flowers, this appetizer is fresh and light.
Garden Salad with Edible Flowers
Ingredients
DRESSING
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- 1/2 tsp honey
- 3 tbsp olive oil extra virgin
- salt to taste
- black pepper freshly ground, to taste
SALAD
- 5 1/2 oz tender baby salad greens about 12 cups
- 1 sweet onion small
- 1 package 50-count edible flowers (we like a variety mix, but you can use your favorite edible flowers, any kind will work!)
Instructions
- Add vinegar, mustard, lemon juice, and honey to a small bowl, whisk to combine1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp honey
- Continue whisking while slowly adding in the oil to emulsify3 tbsp olive oil
- Season dressing with salt and pepper to tastesalt
- In a large bowl, toss together onion and salad greens1 sweet onion, 5 1/2 oz tender baby salad greens
- Add the dressing to the bottom of your serving bowl
- Top with tossed greens and onions
- Plate, top with flowers and serve. Only use the blossoms of the edible flowers- leaves and stems may not be edible.1 package