Fresh Herb and Edible Flower Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant salad featuring crisp greens, fresh herbs, and edible flowers dressed in a bright lemon vinaigrette. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs mixed salad greens, fresh basil leaves, fresh mint leaves 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 200 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

• 5 oz mixed salad greens
• 2 tbsp fresh basil leaves
• 1 tbsp fresh mint leaves
• 1 tbsp edible flowers
• 1/4 cup cherry tomatoes
• 1/4 cup cucumber
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp Dijon mustard
• 1/4 tsp honey
• pinch salt
• pinch freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine 5 oz mixed salad greens, 2 tbsp sliced basil, 1 tbsp chopped mint, 1 tbsp edible flowers, 1/4 cup halved cherry tomatoes, and 1/4 cup thinly sliced cucumber; toss gently to combine.
2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, 1/4 tsp honey, and a pinch each of salt and black pepper until emulsified.
3. Step 3: Drizzle the dressing over the salad and toss until evenly coated, then serve immediately to maintain freshness.