Edible flowers—marigolds, nasturtium, pansies, roses, lavender, pansies, calendula, herb and vegetable flowers, and more—are pure beauty atop a tender green salad. Look for edible flowers in farmers market, supermarkets, and even your own garden (as long as you don’t use chemicals, or have dogs using the area for their outdoor restroom!). All of the flowers featured in this Beautiful Flower Salad with Rose Vinaigrette are from my very own garden. I grow edible flowers in pots on my doorstep, among the vegetables in my vegetable garden, and in my flower beds all over my home.
Edible flowers, such as calendula, growing in my pots.
Edible flowers are not only beautiful in your garden, they are great for pollinators and they can be healthy additions to your diet! You can try growing edible flowers yourself, or find edible flowers for sale at your local farmers market. This edible flowers salad is tossed with fresh berries, hemp seeds, shredded coconut, chia seeds, and a rose tea-infused salad dressing. It’s so easy to make, and offers much more than meets the eye—it’s packed with powerful nutrition, too. The berries (and flowers) offer powerful antioxidant compounds, plus the hemp and chia seeds are rich in heart-healthy omega-3 fatty acids. Learn more about edible flowers here.
One way to make a healthful, flavorful dressing is to use concentrated teas mixed with a bit of EVOO. This recipe piles on the flower power by using a brewed herbal rose tea for flavoring. I also have a Mint Green Tea Vinaigrette recipe using the same idea. This Beautiful Flower Salad with Rose Vinaigrette is ultra easy—you can whip it up in minutes—but it looks so impressive! I love it served at a special meal, such as Easter, Mother’s Day, or Earth Day. Plus it’s pretty for parties and brunch.
Edible flowers add dramatic, pretty colors, tastes and health to this Beautiful Flower Salad with Rose Vinaigrette, which is tossed with hemp and chia seeds, berries, coconut, and a rose tea-infused vinaigrette. The easy healthy recipe is vegan and gluten-free.
To make vinaigrette, place boiling water in a small cup and add tea bag. Allow to steep at room temperature for 30 minutes. Remove tea bag. Mix cooled tea with olive oil, agave syrup, black pepper, and sea salt in a small dish until smooth.
To make salad, toss together salad greens, flower petals, berries, hemp seeds, chia seeds, coconut and dressing lightly, just until blended.
Serve immediately.
Prep Time:5 minutes
Cook Time:30 minutes
Category:Salad
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:123
Sugar:5 g
Sodium:17 mg
Fat:9 g
Saturated Fat:2 g
Carbohydrates:10 g
Fiber:3 g
Protein:3 g
For other interesting plant-based salad recipes, check out the following:
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