Ingredients:

  • 4 cups mixed greens (such as arugula, spinach, or butter lettuce)
  • 1/2 cup fresh strawberries, sliced
  • 1/4 cup radishes, thinly sliced
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup goat cheese or feta cheese, crumbled (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste

Edible Flowers (choose all or pick your favorites):

  • 1/4 cup pansies (sweet-flavored, colorful)
  • 1/4 cup violets (delicate, sweet-flavored)
  • 1/4 cup nasturtiums (peppery flavor, vibrant color)
  • 1 tablespoon chive blossoms (mild onion flavor, great for garnishing)

Instructions:

  1. Prepare the Salad:
    • Wash and dry the mixed greens. Place them in a large bowl.
    • Add the sliced strawberries, radishes, cucumber, and crumbled cheese to the greens. Note: You may add or omit items per your taste.) Toss gently to combine.
  2. Make the Dressing:
    • In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Adjust the seasoning to taste.
  3. Add the Flowers:
    • Gently fold in the edible flowers—pansies, violets, nasturtiums, and chive blossoms—into the salad. Be sure to use the flowers as a garnish rather than mixing them too roughly, so they maintain their beautiful shapes.
  4. Serve:
    • Drizzle the dressing over the salad and toss lightly to coat. Serve immediately as a refreshing spring appetizer or side dish.

Why This Recipe Works:

This Spring Salad with Edible Flowers is a perfect way to incorporate fresh spring flavors. The edible flowers not only enhance the dish’s appearance but also bring a variety of tastes to each bite. The mild peppery notes from nasturtiums, the sweet flavor of violets, and the crisp freshness of radishes and cucumber make this salad an exciting addition to any spring meal. Plus, the flowers bring a touch of elegance and vibrancy, making it an ideal choice for Easter or a spring gathering.