By Sue Moran
April 13, 2024
Updated: February 27, 2023
Source: The View from Great Island
Photo Source: Unsplash,
Spring Salad with Edible Flowers
Spring Salad with Edible Flowers ~ this simple side dish is spring in a bowl! I’ll show you how to identify, source, and use edible flowers to make this celebratory salad for weddings, showers, holidays, or any spring gathering.
THIS PALATE REFRESHING EDIBLE FLOWER SALAD IS UBER SIMPLE.
I’ve tossed a mix of baby spring lettuces with finely shaved sweet onions, and then accented the whole thing with brilliant edible blooms. The salad is light and airy, and spectacular to look at. It’ll be the showpiece of your table.
WHAT YOU’LL NEED:
fresh spring lettuce mix
a sweet onion such as Vidalia, Maui, or generic sweet variety
edible flowers, either a colorful assortment, or a single type.
WHICH FLOWERS ARE EDIBLE?
Let’s do a little edible flowers 101 ~ spring is the perfect season to find and use colorful edible flowers as a garnish in special dishes because by the time summer rolls around many of them have come and gone. Below is a list of the more common edible flowers so you’ll know what to look for. Any of these colorful spring blooms would be perfect for a salad like this. Here are some you’re likely to come across (I’ve highlighted in green the ones I used in my salad) ~
carnation
chrysanthemum
citrus blossoms
cornflower
dandelion
day lily
dianthus
daisy
geranium
hollyhock
honeysuckle
impatiens
jasmine
lavender
lilac
marigold
nasturtium
pansy
passionflower
clover
rose
snapdragon
sunflower
violet
HOW TO PREP EDIBLE FLOWERS FOR SALAD
Washing edible flowers is an important step in preparing them for consumption, as it helps to remove any dirt, debris, or potential contaminants. Here are the steps to follow when washing edible flowers:
Start by gently shaking the flowers to remove any loose dirt or debris.
Rinse the flowers gently under cool, running water. Be careful not to use too much water pressure, as this can damage delicate petals.
If the flowers are particularly dirty or have insect debris, you can soak them in a bowl of cool water for a few minutes.
After soaking, lift the flowers out of the water and drain them on a clean towel or paper towel.
If you plan to use the flowers immediately, pat them dry with a clean towel or paper towel. Alternatively, you can let them air dry for a few minutes.
If you use whole flowers, remove pistils and stamens before eating. Alternately you can pluck off the petals.
I recommend adding flowers at the very last minute to your salads, no need to dress them, just scatter them on top.
If you are not using the flowers right away, store them in a sealed container lined with a damp paper towel in the refrigerator until you are ready to use them.
It’s important to note that some delicate flowers, such as pansies, can be easily damaged during washing, so it’s important to be gentle and handle them with care. Additionally, it’s essential to use only organically grown edible flowers, as flowers that have been treated with pesticides or other chemicals should not be consumed.
WHERE CAN I FIND EDIBLE FLOWERS?
Source your edible blossoms in one of several ways ~ you can buy them in some supermarkets, just look in the same area where you find the fresh herbs. I know Melissa’s Produce sells them. You can use blossoms from your own garden. You can ‘borrow’ blossoms from friends and neighbors. Check with your local nursery ~ some now have edible flower sections. Flowers from a florist are likely to have been treated with pesticides or chemicals, so avoid them.
LIGHT DRESSINGS FOR YOUR SALAD
As for dressing, use a light vinaigrette type , nothing thick or creamy that will weigh down your salad. I have lots of great SALAD DRESSING RECIPES on the blog. I think my RHUBARB VINAIGRETTE, or my LEMON POPPY SEED DRESSING would be especially nice with this salad.
TIP: Don’t pour your dressing over baby greens and try to toss them, the dressing will saturate the delicate leaves, and they’ll wilt and stick together. Not a good thing. I suggest one of two things: either serve the salad dry, and let everyone drizzle dressing on their own plate, or put the dressing at the bottom of the bowl, top with the lettuce, and toss just before serving, right at the table.
How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's over all health?
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