Spring Salad with Flowers

Spring Salad with Flowers
Recipe type: Starter
Prep time: 
Total time: 
Serves: 2
Lovely to look at and delicious to eat, this salad makes the perfect light starter or, add protein to turn it into a main dish
  • 4 cups wild, organic baby arugula, or mixed greens washed and spun dry
  • 1 small, ripe avocado, sliced
  • 1 cup cherry tomatoes, washed
  • ¼ small red onion, diced
  • ½ small cucumber, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 2 ounces raw walnuts, optional, chopped
  • 2 ounces edible wild flowers, washed
  1. Combine first five ingredients in medium bowl.
  2. Drizzle olive oil on top and toss to combine.
  3. Divide in half and place in each of two salad bowls.
  4. Scatter nuts on top, if using, followed by flowers.
  5. Serve as is, or add grilled chicken or turkey to create a full meal.