Dive into springtime in a bowl with my Flower Power Salad! They say you eat with your eyes first but this dish is so beautiful, you’re going to want to take photos of it before you dive in! It’s a feast for the senses.
Many don’t know that flowers can be edible. Not every flower is suitable as an ingredient but those can be left for decor. If you’re curious about which flowers can be consumed, a quick Google search will provide you with the answer. You may be surprised that what’s growing in your backyard can be a great topping for a dish.
This Flower Power Salad can be made in many ways. You can either start with my recipe below or put a new spin on your favourite mix. This recipe includes mixed greens, purple cabbage, avocado, cucumber, carrot, blackberries, hemp hearts and flowers to garnish.
If you’d like to create the rolled cucumber and carrots as you see above, you’ll need to use a vegetable peeler. Simply slide down the way you would a peel and then roll them up. You can also try this with tomatoes, radishes, apples and more! Scroll below for the full list of ingredients and instructions to making your own Flower Power Salad.
You may also enjoy my Rainbow Pasta & Chickpea Salad, Mandarin Arugula Quinoa Salad and if you don’t have a dressing, try my Lemon Vinaigrette.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintFlower Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 bowls 1x
- Category: Salad
Ingredients
- 2 large handfuls of organic mixed salad greens
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½ cup of diced purple cabbage
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1 avocado, sliced
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1 small zucchini or cucumber
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1 carrot
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6 blackberries, halved
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2 tbsp hemp hearts
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Edible flowers to garnish
Instructions
- Place mixed greens into salad bowl.
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Using a vegetable peeler make ribbons from the carrots and zucchini (or cucumber if using). Roll into roses and place on salad along with all remaining ingredients.
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Serve with your favorite dressing or use any of my Lemon Vinaigrette (get recipe)
