Edible flowers—marigolds, nasturtium, pansies, roses, 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!). I found these lovely flower petals in my local farmers market this week. But I also have many of these flowers growing in my garden this time of year. Tossed with fresh berries, hemp seeds, shredded coconut, chia seeds, and a rose tea infused dressing, this pretty Flower Power Salad is 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.
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 salad is ultra easy—you can whip it up in minutes—but 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.
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.
Serving Size:1 serving
Saturated Fat:2 g
Keywords: Salad, Rose salad, vinaigrette, vegan flower salad, flower salad
For other interesting plant-based salad recipes, check out the following: