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
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 http://www.agfg.com.au/Blog/post/2011/05/31/Book-Review-Eating-for-the-Seasons.aspx