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🥗 Mixed salad with edible flowers

186 kcal · 30 min · 4 servings

Ingredients

• 1 head lettuce
• 1 cucumber
• 300 g mushrooms
• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 250 g cherry tomatoes
• 100 g black olives
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• Various non-toxic flowers (for garnishing)

Instructions

1. 1. Thoroughly wash the salad leaves.
2. 2. Dry the leaves using a salad spinner or a kitchen towel.
3. 3. Tear the salad leaves into bite-sized pieces.
4. 4. Clean the mushrooms of any dirt.
5. 5. Slice the mushrooms into thin rounds.
6. 6. Wash the bell peppers under running water.
7. 7. Cut the bell peppers in half lengthwise.
8. 8. Remove the seeds and white pith from the bell peppers.
9. 9. Cut the bell peppers into thin strips.
10. 10. Wash the tomatoes under running water.
11. 11. Wash the cucumber under running water.
12. 12. Slice the cucumber into thin rounds.
13. 13. Put the olive oil, vinegar, salt, and pepper into a small container.
14. 14. Vigorously whisk the ingredients for the vinaigrette (a sauce made of oil and acid) until well combined.
15. 15. Place the torn lettuce, tomatoes, pepper strips, mushroom slices, and cucumber slices into a large bowl.
16. 16. Add the olive oil to the vegetables in the bowl.
17. 17. Toss the vegetables and oil gently until everything is evenly coated.
18. 18. Drizzle the prepared vinaigrette over the salad.
19. 19. Garnish the finished salad with various edible flowers.

Nutrition per serving

• kcal: 186
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 8 g