A simple but beautiful salad adds a wonderful pop of greenery to the meal. Grab some spring mix, berries and veggies from your garden or local farmers market, and top with edible flowers for a stunning and tasty salad that you’ll be eating all summer long.
We used garlic mustard flowers from our garden, but you can grab edible flowers such as nasturtiums or pansies from your local nursery or grocery store. Not all flowers are edible, so please do a quick Google on edible flowers before you put them on your food!
Pro tip – If you’ll be traveling with this salad we recommend assembling it once you’ve arrived. This way all of the heavy items don’t immediately sink to the bottom and your gorgeous delicate flowers don’t get smashed.
Fresh Herb and Edible Flower Salad
2 tbsp dijon mustard
¼ cup extra virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp thyme, chopped
½ cup sliced almonds, toasted
½ pound mixed greens
½ cup edible flowers
½ cup fresh basil, chiffonade
½ cup fresh mint, chiffonade
¼ cup fresh dill, roughly chopped
1 cup blueberries
1 cup yellow cherry tomatoes, sliced in half
4 oz. chevre goat cheese
To toast the almonds, preheat your oven to 350 degrees.
Lay the almonds out on a baking sheet and bake for approximately 2 minutes, or until they are just fragrant and turn golden. Set aside to cool.
Add all the vinaigrette ingredients to a medium sized bowl and whisk together. Set aside.
In a large bowl or dish of your choosing, add the mixed greens, basil, mint and dill. Gently mix them together. Top with the blueberries, cherry tomatoes, edible flowers and goat cheese.
Garnish with the toasted almonds.
Dress with the vinaigrette.
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