🥗 Fresh salad with edible flowers

Name: Fresh salad with edible flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g leaf salad (e.g. arugula, sorrel, young dandelion, watercress,); 1 handful edible flowers (e.g. nasturtium, violets); 2 tbsp fruit vinegar; 2 tbsp lemon juice; 1 tsp honey; 5 tbsp olive oil; salt

124 kcal · 30 min · 4 servings

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Ingredients

200 g leaf salad (e.g. arugula, sorrel, young dandelion, watercress,)
1 handful edible flowers (e.g. nasturtium, violets)
2 tbsp fruit vinegar
2 tbsp lemon juice
1 tsp honey
5 tbsp olive oil
salt

Instructions

1. Wash the leaf salad thoroughly under running water.
2. Remove any tough stems or wilted leaves.
3. Dry the salad well, for example using a salad spinner or a kitchen towel.
4. Tear the salad leaves into bite-sized pieces.
5. Add the salad pieces and the edible flowers to a large bowl.
6. Whisk the vinegar, lemon juice, honey, and oil together in a small bowl.
7. Season the dressing to taste with salt.
8. Drizzle the dressing evenly over the salad.
9. Serve the salad immediately.

Nutrition per serving

kcal: 124
Protein: 1 g · Fett/Fat: 13 g · Carbs: 2 g