Spring Garden Salad
Combine the newly sprouted greens with bright blossoms from edible flowers and you have a feast for the eyes and so much goodness for your body and mind!
| Servings | Prep Time |
| 1person | 10minutes |
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Ingredients
- 2+cups baby greenseg. radish greens, baby kale, radish greens, baby beet greens, baby romaine
- 1/4cup fresh chiveschopped
- 1/4cup roasted sunflower seeds
- 1/4cup roasted pistachiosoptional but recommended!
- A few edible flowers or petalswashed gently and added just before serving.
Instructions
- Collect a variety of baby greens. So much is edible, but check if you are not sure, of course. All the types included here are sweet and tender and very edible! It is a great idea in the spring to eat all the “microgreens” you might ordinarily throw out when you are thinning veggies.
- Wash the greens and pat dry. You can put them in a bag in the fridge and they will keep well.
- Radishes grow easily in the spring and add a great colour and crunch. If you have too many for the salad, try roasting them and using them in a wrap! Slice thinly.
- Check out which flowers are edible…there are so many! Violas and pansies are so lovely, but rose petals, and marigold blossoms are delicious, too! They don’t have much flavour but they are gorgeous! Make sure to wash them gently first if you are not sure about sprays.
- As a final touch, throw on some toasted sunflower seeds, or add some pistachios for a great crunch.
- Make the easy Creamy Oil-free Avocado Dressing and drizzle over.Enjoy!
Recipe Notes
It’s great with the Creamy Oil-free Avocado Dressing but it is also good with a sprinkle of simple Rose and Garlic Vinegar or any fresh dressing! I really love the Fresh Raspberry Vinaigrette!
