Spring Garden Salad with Edible Flowers and Lemon Vinaigrette
A vibrant salad featuring crisp spring greens, colorful edible flowers, and a bright lemon dressing for a garden-to-table experience. This mediterranean-inspired salads ready in about 15 minutes pairs Mixed spring greens, (nasturtiums or pansies) Edible flowers, halved Cherry tomatoes 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 Mixed spring greens
- 2 tbsp (nasturtiums or pansies) Edible flowers
- 1 cup, halved Cherry tomatoes
- 1/2 cup, thinly sliced Radishes
- 1/4 cup, thinly sliced Red onion
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until fully emulsified and slightly thickened.
- Step 2: Place 4 cups mixed spring greens in a large bowl. Pour the vinaigrette over the greens and toss gently until evenly coated, using tongs to lift and coat the leaves.
- Step 3: Arrange the dressed greens on a chilled plate. Top with 1 cup halved cherry tomatoes, 1/2 cup sliced radishes, and 1/4 cup sliced red onion.
- Step 4: Sprinkle 2 tbsp edible flowers over the salad just before serving to preserve their delicate petals and vibrant color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Garden Salad with Edible Flowers and 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 Spring Garden Salad with Edible Flowers and 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 mixed spring greens from drying out.
Can I substitute ingredients in Spring Garden Salad with Edible Flowers and 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 Spring Garden Salad with Edible Flowers and 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 Spring Garden Salad with Edible Flowers and 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
