Home > Flower Facts > Spring Salad With Edible Flowers Recipe

Discover the Most Vibrant Edible Flowers for Your Spring Salad

It’s an entire season on a plate with spring’s beautiful bounty.

Mar 14, 2023

One of my favorite things about spring is all the vegetables and flowers available at the farmers markets. One look at all the vibrant colors makes me want to create something beautiful to eat.

This kaleidoscopic spring salad with seasonal produce like tender asparagus, green peas, and eatable flowers is spring on a plate. The entire dish is covered in a simple dressing that will became a salad staple. I wanted to keep it fresh and zesty to complement the sweet peas and tender asparagus, so the dressing is a delightful combination of lemon juice, olive oil, garlic, mustard, fresh herbs, and honey to add sweetness.

The salad is easy to whip up and goes well as a side with your favorite meal or, with the addition of your favorite protein or grain, can be eaten by itself. Fresh sliced avocados are also a great addition to this spring salad.

Spring Salad with Eatable Flowers

PREP TIME: 15 minutesCOOK TIME: 5 minutesTOTAL TIME: 20 minutes

SERVINGS

Equipment

Mandolin

Ingredients

Dressing

1 small garlic clove, minced
14 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons fresh herbs (parsley, mint, basil), finely minced (optional)
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

Salad

1 bunch asparagus chopped into 1-inch pieces
12 cup frozen green peas
3-4 radishes, thinly sliced
1 package Chef's Garden Petite Greens with Eatable Flowers
Avocado (optional)

Instructions

For the dressing

In a glass jar, mix all the ingredients for the dressing together and shake until it is well combined.

For the salad

Bring a large pot of salted water to a boil.

Blanch the asparagus for about a minute and transfer them to an ice bath so they stop cooking further.

In the same boiling water, blanch the peas for a minute and transfer to the ice bath.

Remove the asparagus and peas from the ice bath, and allow them to dry.

Slice the radish using a mandolin on its thinnest setting.

Remove the flowers from the greens before adding the latter to a large bowl.

Add the blanched asparagus, peas, and sliced radish to the greens.

Add the dressing and toss to cover everything.

Garnish with the eatable flowers and serve immediately.

Q & A

What are some safe edible flowers to use in a spring salad?

Common safe edible flowers include pansies, nasturtiums, borage, calendula, violets, and chive blossoms. Always ensure they are sourced from pesticide-free areas or purchased from reputable suppliers.

How do I prepare edible flowers for a salad?

Gently rinse edible flowers in cool water and pat them dry. Remove them from stems if needed and add them as a garnish just before serving to maintain their freshness.

What is a simple dressing for a spring salad with edible flowers?

A basic lemon vinaigrette can be made by whisking together olive oil, lemon juice, Dijon mustard, honey, minced garlic, fresh herbs, salt, and pepper. Drizzle this over your salad for a zesty flavor.

Can I substitute ingredients in a spring salad with edible flowers recipe?

Yes, you can swap ingredients like asparagus or peas for cucumber or citrus segments, and use mixed greens or pea shoots as the base. Various edible flowers can also be used for added variety.

Are edible flowers nutritious?

Edible flowers contribute color and flavor to salads and contain minor nutrients like antioxidants and vitamins. They enhance the dish without adding significant calories.

Where can I find edible flowers for recipes?

Edible flowers can be found at farmers' markets, specialty grocers, or you can grow your own pesticide-free varieties in a home garden. Always check that they are labeled as food-safe.

How do I store leftover spring salad with edible flowers?

Store the undressed salad components separately in airtight containers in the fridge for up to 2 days. Add the dressing and flowers just before serving to prevent wilting.