Edible Flower & Green Spring Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A delicate salad featuring edible flowers and crisp greens, dressed in a honey-lime vinaigrette to capture the essence of a garden bloom. This salad recipe, ready in about 10 minutes, pairs mixed spring greens, nasturtium flowers, pansy flowers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed spring greens
• 1/4 cup nasturtium flowers
• 2 tbsp pansy flowers
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• 1/4 tsp sea salt

Instructions

1. Step 1: Gently wash and pat dry 4 cups mixed spring greens, then arrange in a shallow bowl.
2. Step 2: In a small jar, combine 1 tbsp honey, 2 tbsp fresh lime juice, 3 tbsp extra virgin olive oil, and 1/4 tsp sea salt; shake vigorously until emulsified.
3. Step 3: Drizzle 2 tbsp of the dressing over the greens and toss gently until evenly coated and the leaves glisten.
4. Step 4: Scatter 1/4 cup nasturtium flowers and 2 tbsp pansy flowers over the salad, then add the remaining dressing just before serving to keep flowers vibrant.