Floral Centerpiece Garden Salad with Edible Flowers

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

A refreshing salad featuring crisp garden greens, garden-fresh vegetables, and edible flowers from City Floral Garden Center's floral arrangements. This American salad recipe, ready in about 15 minutes, layers mixed baby greens, cherry tomatoes, and cucumber into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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

• 5 oz mixed baby greens
• 8 oz cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup radishes, thinly sliced
• 2 tbsp edible flowers, such as nasturtiums or pansies
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: In a medium bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, and 1/4 tsp sea salt until emulsified and smooth.
2. Step 2: Add 5 oz mixed baby greens to the bowl and toss gently until evenly coated with dressing, ensuring no clumping.
3. Step 3: Add 8 oz halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced radishes, then toss again until all ingredients are evenly distributed.
4. Step 4: Divide salad into chilled bowls and top with 2 tbsp edible flowers, arranging them artfully for visual appeal.
5. Step 5: Serve immediately to prevent wilting and maintain crisp texture.