Description
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.
Ingredients
Scale
Rose Vinaigrette:
- 3 tablespoons boiling water
- 1 rose herbal tea bag
- 1 ½ tablespoons extra virgin olive oil
- ½ teaspoon agave syrup (optional)
- Freshly ground black pepper
- Pinch salt (optional)
Flower Salad:
- 6 cups mixed baby salad greens
- ¼ cup edible flower petals (such as cornflower, sunflower, pansies, chrysanthemum, calendula, rose, lavender, herb and vegetable flowers)
- 1 cup fresh berries (raspberries, blueberries, blackberries)
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 1 tablespoon coconut, shredded, unsweetened
Instructions
- 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