Edible Flower & Herb Garden Salad
A refreshing salad featuring edible flowers, garden herbs, and crisp vegetables, dressed with a zesty lemon vinaigrette. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs loosely packed mixed salad greens, petals only nasturtium flowers, petals only pansies 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 220 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, loosely packed mixed salad greens
- 1/4 cup, petals only nasturtium flowers
- 1/4 cup, petals only pansies
- 1/2 cup, thinly sliced radishes
- 1/2 cup, thinly sliced cucumber
- 2 tbsp, finely chopped fresh dill
- 1 tbsp, finely chopped fresh chives
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: In a large bowl, combine 4 cups loosely packed mixed salad greens, 1/4 cup nasturtium petals, 1/4 cup pansy petals, 1/2 cup thinly sliced radishes, and 1/2 cup thinly sliced cucumber.
- Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified and slightly thickened.
- Step 3: Add 2 tbsp finely chopped dill and 1 tbsp finely chopped chives to the dressing and stir to combine.
- Step 4: Pour the dressing over the salad greens and vegetables. Toss gently with clean hands for 30 seconds until all ingredients are evenly coated and the greens are lightly dressed.
- Step 5: Let the salad sit for 2 minutes to allow flavors to meld before serving, ensuring the delicate flowers remain vibrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Edible Flower & Herb Garden Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Edible Flower & Herb Garden Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep petals only pansies from drying out.
Can I substitute ingredients in Edible Flower & Herb Garden Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Edible Flower & Herb Garden Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Edible Flower & Herb Garden Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
