BEIJOS EATSEATSSALADSSPRING

Bring On The Spring With This Edible Floral Green Salad

By March 9, 2021 No Comments

Bring on Spring with this edible floral green salad. There is nothing better than a yummy fresh spring salad. My kids are in a salad-binging stage right now, and I’m taking full advantage of it. I have been sneaking in extra veggies and playing around with fresh dressings. If you have yourself a little garden in the back, pack it with edible flowers and herbs, and your spring salad game will be on point. This floral salad is dressed in a light, spring champagne vinaigrette and topped with homemade croutons tossed in yummy lemon, thyme, and honey for a fresh crunch. So let’s celebrate Spring and serve this up for dinner tonight!

Photos by Dayna Studios



SO WHAT EDIBLE FLOWERS CAN YOU USE IN A SALAD?

Looking to use or even grow some edible flowers to have on hand? Here are some of my favorite ones that I like to grow in my backyard.

Chive blossoms
Pea flowers
Chamoile
Cilantro flowers
Argula flowers
Pansy
Strawberry blossoms


AN EDIBLE SPRING FLORAL SALAD WITH HONEY THYME CROUTONS
SERVES: 2 | PREP: 10 MINUTES | COOK: 20 MINUTES

W H A T   Y A   N E E D

SALAD
Greens (I like to use arugula and spring mix)
1 shallot, thinly sliced
1–2 TBS chopped chives
1/4 cup soft herb leaves (a mixture of basil, mint, and lemon sage if you can find it)
A handful of edible flowers (you can find a mix in your local grocery store in the herb section)

DRESSING
2 TBS good quality olive oil
1 TBS champagne vinegar
1/2 TBS fresh lemon juice and zest from half of a lemon
1/8 TSP white pepper
1 TSP honey

CROUTONS
2 cups baguette bread, cubed
3 TBS olive oil
3 TBS honey
3 lemon thyme sprigs, leaves taken off.
Salt and pepper

B U S T   O U T
Mixing bowl
Serving bowl
Cookie Sheet


I N S T R U C T I O N S

Combine all your ingredients for your dressing into a bowl and whisk away. Save in the fridge for a couple of days. I like to make a bigger batch to use a couple of times a week.

Let’s make the croutons. Now in my house, I usually make more than needed for the recipe. I usually get a couple of little hands and big snacking on them after they come out of the oven. Turn the oven on 350º and let it pre-heat. In a bowl, combine the cut-up bread and olive and salt and pepper. Mix well. Then place on a cookie sheet, and let bake for about 15-20 min. Keep an eye on them, so they don’t burn. Once they are out, drizzle with honey and add the lemon thyme leaves, and finish off with a little bit more salt and pepper.

Assemble the greens, herbs, shallots, and chives on a large serving tray or bowl. Right before serving, toss the greens with croutons and dressing. Lastly, add your edible flowers on top.



B E I J O S  K I T C H E N  

xx
Abby

Leave a Reply