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Edible Spring Flower Salad

Spring Flower Salad

Cheryl Wixson
Use this recipe as a guide to create your own Spring masterpiece!
Servings 6


  • 6 cups Salad greens (baby lettucesspinach, watercress, even the tops of sprouted roots)
  • 1 - 1 ½ cups assorted edible flowers (pansyviolets, Johnny-jump-up, chive)
  • Fresh mint leaves
  • Snipped chives
  • chopped fresh parsley
  • Dill sprigs
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt and fresh pepper to taste


  • Wash the greens well and pat or spin them dry. Tear into bite-sized pieces. Wash and dry the herbs. Gently rinse the flowers and pat them dry.
  • In a small bowl, whisk together the oil and vinegar. Season to taste with sea salt and fresh pepper.
  • Arrange the greens on a serving platter and scatter the herbs over them. Arrange the flowers decoratively on the top. Stir the vinaigrette and drizzle over the salad. Toss gently and serve.
  • Additions: crumbled cheese, toasted nuts or sunflower seeds, chopped fruit like apples or pears, dried fruit like cranberries or raisins, chopped bacon bits, baby radishes.


Nutritional analysis per serving: 65 calories, 1 gram protein, less than 1 gram carbohydrates, 7 grams fat, 39 mg. sodium, 3 grams fiber.