This light and delicate salad takes minutes to make is lovely on its own or served as a pretty side to accompany roast chicken. The strawberries, pumpkin seeds and feta are a great combination of sweet, creamy and crunchy.
Ingredients
2 cups of baby spinach leaves
1/2 punnet of strawberries, quartered
1/4 cup pumpkin seeds, toasted
1/2 carrot, grated
125 grams of feta, crumbled
Small handful of edible flowers
Dressing
1 tablespoon balsamic vinegar
4 tablespoons of extra virgin olive oil
Mix all of the ingredients together in a bowl (minus the edible flowers). To make dressing simply mix the oil and balsamic together, season with salt and pepper and pour over the salad leaves. Top with edible flowers and serve. Enjoy!
If we eat with our eyes, I’m about to visually devour that beautiful plate! Wondering: are there nutrients in edible flowers? You piqued my interest!
Reblogged this on Really Nourish and commented:
#DontJustEat
Thank you so much!
Beautiful! Never thought about adding edible flowers to salad. Thanks for new and attractive idea
Beautiful!!
It’s almost too pretty to eat! 🙂
What types of flowers should be used and where do you get them? This looks delightful. You did the arrangement of the ingredients very well.
Thank you! The flowers are nasturtium and starflowers (borage), we got them from a good local green grocer.
I will check out my local farmers market. Thanks.
I wish you had a Twitter button here. I’d send it to my feed.
Never mind. I found your Share link. It’s in my Twitter feed now. I hope this takes off and gets you some new followers here.
Thank you, we really appreciate your support!
I’m not sure I could eat it though, too gorgeous!
Like the ole say….pretty enough to eat….what a gorgeous salad…I once made a salad out of nasturtium and my dad almost lost it…LOL thanks for stopping by my site…kathy
Wow, never seen such a beautiful salad
That is so pretty! How does one know what are edible flowers!!??? Looks to good to eat!
Very pretty, colorful & delicious-looking!!!
I have to find edible flowers. I am ready to make a salad this beautiful.
How delicious!!! Can’t wait for spring in Venice, we also love cooking and decorating with flowers