Foragers Spring Salad

a mix of what is coming up out of the ground

  • Prep Time:
    10mins post foraging

  • Cook Time:

  • Difficulty:

  • Serves:
    1-2cups of salad mix per person

Botanical Benefits*: Essential vitamins & minerals, dietary fiber, bitter cleansing & stimulating flavours of spring

Diet Style: Plant- based, gluten, sugar, dairy, grain and nut free, clean, wholesome, Mediterranean, wild flavours

Some suggested greens to get you foraging:
Chives and flowers, dandelion leaves and flowers, garlic mustard, ground ivy, young yellow dock leaves, chickweed, bronze fennel leaves, sorrel, monarda leaves, violet leaf and flower, sweet cicely leaf, good king henry/chenopodium, wood sorrel, garden sorrel, red sorrel, baby yarrow fronds, garlic mustard, garden spring greens like spinach, arugula, pea tendrils, parsley, thyme, oregano and even your forsythia flowers.



  • Foraged Spring greens, mix of edibles coming up out of the ground that you fancy eating.

  • 6tbsp olive oil

  • 3-4tbsp raw apple cider vinegar – or your infused herbal vinegar

  • juice of 1 orange

  • 2-3 tbsp. honey or maple syrup

  • ½-1 teaspoon salt and pepper


Keep flowers separate if using.

Wash, spin or towel dry & chop all spring greens to size 2inches/4cm

Add all clean greens & flowers to bowl gently combine.

Drizzle over a few tablespoons at a time of vinaigrette to lightly coat & serve.

In a mason jar add all ingredients, screw on lid & shake well.
Taste & adjust seasoning.

Note – you want the dressing to be a little sweet as the leaves of spring are bitter.

Recipe Karina Hines.