Nasturtium Petal Salad with Lemon Vinaigrette
A vibrant spring salad featuring edible nasturtium petals from Denver garden centers, tossed with local greens and a bright citrus dressing. This american-inspired salads (vegetarian) ready in about 15 minutes pairs ounces mixed spring greens, nasturtium petals, shaved fennel bulb 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.
Ingredients
- 4 ounces mixed spring greens
- 1 cup nasturtium petals
- 1/2 cup shaved fennel bulb
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- pinch black pepper
Instructions
- Step 1: In a large bowl, whisk together 2 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and a pinch of black pepper until emulsified.
- Step 2: Add 4 ounces mixed spring greens and 1/2 cup shaved fennel bulb to the bowl, then drizzle with 1/3 of the vinaigrette. Toss gently with clean hands until greens are evenly coated.
- Step 3: Divide salad onto plates, top with 1 cup fresh nasturtium petals, and drizzle with remaining vinaigrette. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nasturtium Petal 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 Petal 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 ounces mixed spring greens from drying out.
Can I substitute ingredients in Nasturtium Petal 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 Petal 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.
Is Nasturtium Petal Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
