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Edible Flower Salad

  • Author: Rebecca Jansen


Summer is in full force and so are the Farmer’s markets! I couldn’t help but load up on these beautiful edible flowers. Everything tastes fresher and more flavorful when in season. I grabbed handfuls of these colorful Nasturtiums, which are a bit spicy and peppery. They pair well with the bell peppers, radishes, and the spicy greens mix I used here. The fresh burrata cheese is a creamy finish with the citrus dressing. This is a salad dressing that is good for you, so don’t skimp!

This recipe makes 2 personal salads.


  • 4 handfuls of greens mix (your choice of combination: kale, dandelion greens, lettuce, spinach, arugula, radiccio)
  • 1/2 bell pepper, diced or sliced
  • 2 large radishes, sliced
  • 1 roma or similar sized tomato, chopped or cut into wedges
  • 810 natsturtium flowers
  • 34 ounces fresh burrata cheese (fresh mozzarella)


  • 1/4 cup avocado oil
  • 3 tablespoons white wine vinegar
  • 1.5 tablespoons fresh lemon juice
  • 1 tablespoon fresh chopped basil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon fresh chopped oregano
  • salt & pepper to taste


  1. Divide greens mixed between 2 plates. Top with bell peppers, sliced radishes, tomatoes and radishes. Then finish with cheese and flowers.
  2. In a small dish whisk dressing ingredients together.  Drizzle over salad.


Phase.Eat.Live. Phase 2 & 3