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Edible Flower Salad Recipe

Edible Flower Salad

This Edible Flower Salad celebrates summer with vibrant greens, crisp vegetables, and a bouquet of colorful blossoms. Paired with a bright citrus vinaigrette, it blends freshness, subtle floral notes, and creamy vegan feta for a stunning, garden-inspired dish that tastes as beautiful as it looks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Light Lunch, Salad
Cuisine: Modern American, Seasonal Garden-to-Table
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 cups mixed green lettuce leaves
  • 4 –6 radishes thinly sliced
  • 1 medium cucumber sliced
  • ⅓ cup vegan feta cheese crumbled
  • 2 cups edible flowers nasturtiums, pansies, calendula
  • Juice of 1 Valencia orange
  • Juice of 1 lime
  • Juice of ½ lemon
  • ⅓ cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt

Method
 

  1. Thoroughly wash and dry lettuce using a salad spinner to keep the greens crisp.
  2. Thinly slice radishes and cucumber for even texture and presentation.
  3. Add all citrus juices, tahini, maple syrup, vinegar, and salt to a mason jar. Shake vigorously until smooth and emulsified.
  4. Place greens in a large bowl. Add radishes, cucumbers, and vegan feta.
  5. Drizzle a small amount of citrus vinaigrette over the salad and toss gently.
  6. Scatter edible flowers over the top right before serving to maintain freshness and vibrancy.
  7. Enjoy your fresh, beautiful edible flower salad alongside your favorite summer meals.

Notes

Use only flowers labeled edible and grown without pesticides to ensure safety. Add flowers just before serving to protect their shape and color. Keep the dressing chilled for quick meal prep. Season lightly, allowing the natural floral notes to shine through.