Flowers aren’t just for arrangements and those crowns you wear at Coachella. They add a gorgeous pop of color to any salad and a hit of natural antioxidants vitamins A and C.
To create this Instagram-worthy dish, use a base of whatever sprouts, lettuces and herbs you find at your local farmers market. Combine your greens with a variety of edible flowers. Here we use a mix of marigold, bachelor button, nasturtium, aster, brassica flower, dianthus petal, sweet pea blossom, micro-orchid, pansy and snapdragon.
Toss everything together, drizzle with olive oil and fresh lemon juice and you have the most gorgeous salad on the planet!
One salad provides 187 calories, 5.2 grams of protein, 13.78 grams of total fat and 13.4 grams of total carbohydrates.
Head here for the full recipe: Edible Flower Salad
What Do YOU Think?
Do you use edible flowers in your cooking? Are you going to try this recipe, or have you already tried it? If so, do you have any suggestions or comments? Share your thoughts!