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A spring edible flower salad

Edible flowers salad recipe

Course: Salad
Cuisine: British
Keyword: Edible Flowers, Edible Flowers Salad, Salad, Spring Salad, Summer Salad
Skill level: Easy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 160kcal
Author: Amy Treasure
A spring edible flower salad recipe with balsamic dressing -  guaranteed to brighten up your dinner table.
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  • 1 romaine lettuce
  • 100 g bag of mixed salad leaves
  • 1 handful rocket
  • 1 handful cress
  • 1 handful alfalfa sprouts
  • 120 g radishes
  • 100 g peas in the pod
  • 1 apple, sliced
  • a selection of in-season edible flowers

For the dressing

  • 6 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper


  • Assemble the salad by adding the salad leaves to a large bowl, top with the remaining ingredients and add the edible flowers for a final flourish.

To make the dressing

  • Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well. 


Avoid soggy salad leaves by serving the balsamic dressing separately. Instead, ask guests to help themselves once the salad has been plated up!


Calories: 160kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 19.4mg | Calcium: 23mg | Iron: 1mg