🍽️ Fresh Arugula Salad with Edible Flowers

Name: Fresh Arugula Salad with Edible Flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 2 bunches arugula; 1 bunch dill; 1 handful edible flowers (e.g., borage, nasturtium, orange tarragon, calendula); 4 tbsp olive oil; 2 tbsp white wine vinegar; salt; pepper (from the mill)

104 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 bunches arugula
1 bunch dill
1 handful edible flowers (e.g., borage, nasturtium, orange tarragon, calendula)
4 tbsp olive oil
2 tbsp white wine vinegar
salt
pepper (from the mill)

Instructions

1. Thoroughly wash the arugula under cold water.
2. Remove any thick stems or wilted leaves from the arugula.
3. Spin the arugula dry or gently pat it with a kitchen towel.
4. Rinse the dill briefly under running water.
5. Shake the dill dry.
6. Pluck the fine dill tips from the stems.
7. Place the arugula and dill tips into a large bowl.
8. Gently fold the edible flowers into the salad.
9. Divide the salad into individual serving bowls.
10. Serve the salad with a vinaigrette made of olive oil, white wine vinegar, salt, and pepper, if desired.

Nutrition per serving

kcal: 104
Protein: 1 g · Fett/Fat: 10 g · Carbs: 1 g