Sips, Sweets & Snacks

Eat Your Pastels // Flower Salad

I have a confession to make – until recent years I was never ever a salad person. For some reason the crisp of cold veggies just didn’t appeal, and I was almost offended when someone offered this healthy dish to me… maybe because everyone assumed it’s all I would want as a vegetarian!

These days I’ve finally come around, often opting for salad instead of pasta or other heavy carbs (ok, who am I kidding: I’ll get salad on the side) and whenever I have fresh local veggies in the fridge I try to add some green to my lunches.

Johanna and I were lucky enough to be invited to a picnic at Fresh City Farms that included all sorts of amazing local veggies. We ended up loading up our shopping bags with special goodies to take home, and got creative with a garden-inspired local summer salad! Complete with lavender honey dressing, this recipe tastes like warm summer days spent in sun and soil, with flowers and veggies in abundance.

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What you’ll need //

Local spring greens
Easter egg radishes
Watermelon radishes
Local garlic scapes
Snap peas
Cherry tomatoes
Grated purple carrot
Apple or Grapes
Pansies or other edible flowers for garnish

Dressing //

2 tablespoons Lavender-infused Olive Oil
2 tablespoons Raw Honey
3-4 tablespoons Boiling water (to dissolve honey)
Juice from half a lemon

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One comment

  • Leave it to you to create a pastel salad πŸ˜›

    I’ve never been a salad person either. Salad, to me, is just filler. I’d much rather have a substantial, filling meal BUT I will sometimes opt for a salad on the side πŸ™‚

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