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🍽️ Fresh Herb Salad with Edible Flowers

126 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 tsp honey mustard
• 3 tbsp white wine vinegar
• 4 tbsp sunflower oil
• salt
• 1 bunch chives
• 300 g watercress
• 12 nasturtium leaves
• nasturtium flower
• 200 g young dandelion
• 1 sprig lemon balm
• 1 sprig basil
• 1 sprig dill

Instructions

1. 1. Peel the shallots and cut them into very small cubes.
2. 2. Whisk the mustard, vinegar, and oil in a small bowl until the mixture is smooth.
3. 3. Add the shallot cubes to the dressing mixture and season with salt.
4. 4. Wash the chives, chop them finely, and stir them into the dressing.
5. 5. Wash the watercress, shake off excess water, and remove the thick stems.
6. 6. Gently wash the nasturtium leaves, remove the stems, and halve any large leaves.
7. 7. Wash the dandelion greens, pat them dry, and tear the leaves into smaller pieces.
8. 8. Wash and dry the remaining herbs and pick the leaves off the stems.
9. 9. Place all the prepared salad ingredients into a large bowl.
10. 10. Toss the salad ingredients thoroughly with the prepared dressing.
11. 11. Garnish the finished salad with the nasturtium flowers.

Nutrition per serving

• kcal: 126
• Protein: 3 g · Fett/Fat: 11 g · Carbs: 4 g