Ingredients
- mixed baby greens
- edible wildflowers (nasturtium, violets, borage)
- cucumber
- cherry tomatoes
- radish
- extra virgin olive oil
- lemon juice
- sea salt
- black pepper
Freshly plated
Salads
Wildflower Summer Salad
A vibrant summer salad with edible wildflowers and fresh greens for a healthy seasonal meal.
Instructions
- Rinse greens and flowers gently in cold water; pat dry.
- Slice cucumber, halve cherry tomatoes, and thinly slice radish.
- In a large bowl, combine greens, vegetables, and flowers.
- Whisk olive oil, lemon juice, salt, and pepper for dressing.
- Drizzle dressing over salad and toss lightly before serving.