Nasturtium and Dill Salad with Lemon Vinaigrette

Name: Nasturtium and Dill Salad with Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: General
Ingredients: 1/2 cup nasturtium flowers; 4 cups baby spinach; 3 tbsp fresh dill; 2 tbsp lemon juice; 3 tbsp extra-virgin olive oil

A peppery, refreshing salad featuring edible nasturtium flowers and fresh dill, dressed in a bright lemon vinaigrette.

Cuisine: General

Category: Salads

Prep: 10 minutes. Cook: 0 minutes.

Serves 2.

Ingredients

1/2 cup nasturtium flowers
4 cups baby spinach
3 tbsp fresh dill
2 tbsp lemon juice
3 tbsp extra-virgin olive oil

Instructions

Step 1: Gently rinse 1/2 cup nasturtium flowers under cool water and pat dry. Remove any stems or leaves, leaving only petals.
Step 2: In a small bowl, whisk 2 tbsp lemon juice with 3 tbsp extra-virgin olive oil until emulsified. Add 3 tbsp finely chopped fresh dill and whisk again.
Step 3: In a large bowl, combine 4 cups baby spinach, nasturtium flowers, and 3 tbsp chopped dill. Drizzle with lemon vinaigrette and toss until greens are evenly coated and flowers are visible.