Recipes

Edible Flowers

Edible Flower Garden Salad

The Recipe

Edible flowers bring a touch of elegance and artistry to this garden-inspired salad. Fresh greens are combined with colourful petals that add gentle floral notes and striking visual appeal. Crisp vegetables like cucumber and tomatoes balance the flavours with freshness and sweetness, while a light citrus dressing ties everything together with a bright, zesty finish. Beautiful, refreshing, and naturally colourful, this edible flower salad transforms simple ingredients into a gourmet experience.

Ingredients

Fresh, simple ingredients come together to create a comforting and flavourful dish.

    • 2 cups mixed leafy greens (lettuce, arugula, spinach)
    • 1/2 cup cherry tomatoes (halved)
    • 1/4 cup cucumber (sliced)
    • 1/4 cup shredded carrots
    • 1/4 cup edible flowers (nasturtium, pansies, marigold petals)
    • 2 tbsp olive oil
    • Juice of 1 lemon
    • 1 tsp honey (optional)
    • Salt and pepper to taste

How to cook

  1. Wash and gently dry all leafy greens and edible flowers.
  2. In a large bowl, combine greens, cherry tomatoes, cucumber, and carrots.
  3. Add edible flowers carefully to maintain their shape.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
  5. Drizzle the dressing evenly over the salad.
  6. Toss gently to avoid bruising the flowers.
  7. Adjust seasoning if needed.
  8. Serve fresh and enjoy the vibrant flavours.