Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A celebration of early spring's first edible blooms and tender greens, dressed in a zesty herb vinaigrette that captures the season's renewal. This international-inspired salads ready in about 12 minutes pairs Mixed spring greens, Edible flowers, Shaved fennel 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.

★ 4.2 (14 ratings) Prep: 12 min Serves 2 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp chopped dill, 3 tbsp extra virgin olive oil, and 1 tsp honey until emulsified. Set aside.
  2. Step 2: In a large bowl, combine 5 oz mixed spring greens, 1/2 cup shaved fennel, and 1/2 cup halved cherry tomatoes. Toss gently to combine.
  3. Step 3: Drizzle 2 tbsp of the lemon-dill dressing over the salad and toss until all ingredients are evenly coated and glistening.
  4. Step 4: Divide onto plates, top with 2 tbsp edible flowers, and drizzle with remaining dressing just before serving to preserve their delicate color.

Frequently asked questions

How long does Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing take to make?

Total time is about 12 minutes (12 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 Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing?

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 Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing?

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 Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing 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.

What goes well with Foraged Greens & Edible Flower Salad with Lemon-Dill Dressing?

International 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.

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