Edible Flower Spring Salad with Lemon Vinaigrette
A delicate and colorful salad featuring edible flowers and garden-fresh vegetables, dressed in a bright lemon vinaigrette. This mediterranean-inspired salads ready in about 20 minutes pairs mixed spring greens, edible flowers, radishes 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 120 calories and feeds 4, 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
- 1/2 cup edible flowers
- 1/4 cup radishes
- 1/4 cup asparagus
- 1/4 cup cherry tomatoes
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and emulsified.
- Step 2: In a large bowl, combine 4 cups mixed spring greens, 1/2 cup edible flowers (like nasturtiums), 1/4 cup thinly sliced radishes, 1/4 cup blanched and sliced asparagus, and 1/4 cup halved cherry tomatoes.
- Step 3: Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated, taking care not to crush delicate flowers.
- Step 4: Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately while the greens are crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Edible Flower Spring Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 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 Spring Salad with Lemon Vinaigrette?
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 mixed spring greens from drying out.
Can I substitute ingredients in Edible Flower Spring Salad with Lemon Vinaigrette?
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 Spring Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Edible Flower Spring Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
The flavors in this edible are incredible.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
