Nasturtium and Dill Salad with Lemon Vinaigrette

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

A peppery, refreshing salad featuring edible nasturtium flowers and fresh dill, dressed in a bright lemon vinaigrette. This general-inspired salads ready in about 10 minutes pairs nasturtium flowers, baby spinach, fresh dill 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 150 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.

Prep: 10 min Serves 2 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Gently rinse 1/2 cup nasturtium flowers under cool water and pat dry. Remove any stems or leaves, leaving only petals.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Nasturtium and Dill Salad with Lemon Vinaigrette take to make?

Total time is about 10 minutes (10 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 Nasturtium and Dill 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 nasturtium flowers from drying out.

Can I substitute ingredients in Nasturtium and Dill 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 Nasturtium and Dill Salad with Lemon Vinaigrette 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 Nasturtium and Dill Salad with Lemon Vinaigrette?

General 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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