April 30, 2012
Spring Salad with Flowers
Spring Salad with Flowers
Author: Nell Stephenson
Recipe type: Starter
Prep time:
Total time:
Serves: 2
Lovely to look at and delicious to eat, this salad makes the perfect light starter or, add protein to turn it into a main dish
Ingredients
- 4 cups wild, organic baby arugula, or mixed greens washed and spun dry
- 1 small, ripe avocado, sliced
- 1 cup cherry tomatoes, washed
- ¼ small red onion, diced
- ½ small cucumber, peeled and diced
- 2 tablespoons extra virgin olive oil
- 2 ounces raw walnuts, optional, chopped
- 2 ounces edible wild flowers, washed
Instructions
- Combine first five ingredients in medium bowl.
- Drizzle olive oil on top and toss to combine.
- Divide in half and place in each of two salad bowls.
- Scatter nuts on top, if using, followed by flowers.
- Serve as is, or add grilled chicken or turkey to create a full meal.
