Nasturtium salad

Nasturtium salad


2 big handfuls of edible flowers and leaves like Nasturtiums, Sorrel, Calendula, Pansy, Radish flowers, Violets, Chicory Leaves and Dandelion leaves
1 tbsp orange juice
1 tsp orange zest
1 tsp white balsamic vinegar
1 tbsp camellia or safflower oil
1 tsp raw honey
1 tsp sea salt


Serves 2

1. Wash the flowers and leaves, dry well and put in a big bowl.

2. Put the rest of the ingredients in a jar and shake well to combine.

3. Pour over the salad and toss.

From “Eating for the Seasons”; read our AGFG book review on this seasonal breakdown of delicious recipes by popular naturopath & nutritionist, Janella Purcell

More Recipes

Smoky Bonfire Nachos

Make one big nachos for everyone to share, or create individual bowls so there's no fighting over th...

Maggie Beer's Baby Onions Roasted in Vino Cotto

This makes for a great accompaniment to almost any Winter dish.

Similar Recipes