Spring Floral Herb Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A delicate salad featuring edible flowers, spring greens, and a bright lemon dressing, inspired by Denver garden center floral arrangements. This American salad recipe, ready in about 20 minutes, pairs spring greens, edible flowers, and radishes 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 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 mixed spring greens
• 1/4 cup assorted edible flowers
• 1/2 cup thinly sliced radishes
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove minced garlic
• 1/4 tsp kosher salt
• pinch freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 1/4 tsp kosher salt, and a pinch of black pepper until emulsified and smooth.
2. Step 2: Place 4 cups mixed spring greens in a large bowl and add 1/2 cup thinly sliced radishes and 1/4 cup assorted edible flowers. Drizzle with 2 tbsp of the lemon vinaigrette and toss gently until greens are evenly coated and flowers are distributed.
3. Step 3: Let the salad sit for 5 minutes to allow the flavors to meld. Toss again with the remaining 1 tbsp vinaigrette, then serve immediately on chilled plates.