Nasturtium & Pansy Spring Salad with Lemon Vinaigrette
A delicate salad featuring edible garden flowers, crisp spring greens, and a bright lemon dressing, celebrating Denver's seasonal blooms. This mediterranean-inspired salads ready in about 15 minutes pairs chopped spring greens, edible nasturtium blossoms, edible pansy blossoms 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 180 calories and feeds 4, 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
- 4 cups, chopped spring greens
- 1/4 cup edible nasturtium blossoms
- 1/4 cup edible pansy blossoms
- 1/2 cup shaved radishes
- 1, zested and juiced lemon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: In a small bowl, whisk together 1 tablespoon lemon zest, 2 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified.
- Step 2: In a large bowl, combine 4 cups chopped spring greens, 1/2 cup shaved radishes, 1/4 cup edible nasturtium blossoms, and 1/4 cup edible pansy blossoms.
- Step 3: Pour 2 tablespoons of the lemon vinaigrette over the salad and toss gently until evenly coated, ensuring the flowers remain intact.
- Step 4: Divide salad among plates, drizzle with remaining vinaigrette, and serve immediately to prevent wilting.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nasturtium & Pansy Spring Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 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 & Pansy Spring 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 chopped spring greens from drying out.
Can I substitute ingredients in Nasturtium & Pansy Spring 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 & Pansy Spring Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 & Pansy Spring Salad with Lemon Vinaigrette?
Mediterranean 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.
What others are saying
- ★★★★★
The flavors in this nasturtium are incredible.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★★
Best recipe I've made this month.
