Pansy Salad
Pansy flowers are edible and make a bright and beautiful addition to any salad. Garnish mixed spring salad greens with pansy flowers for a simple salad, or add some spring pea shoots, thinly sliced radishes or hakurei salad turnips and their greens.
Pansy flowers bring a little fun to the table and add some potent anti-inflammatory and antioxidant properties.
- Serves4
- Cooks in 0
- Prep time 5 mins
- Vitamins Minerals
- Herbal Medicinal
Herbal Medicinal Recipes have healing food ingredients with medicinal properties. Culinary & medical plants have properties that benefit our health.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
- Edible Flowers
Ingredients
✓ adds to shopping list
Method
Pansy Salad
PICK your pansy flowers. Remove any stems and leaves and set them aside.
WASH all your salad greens – a salad spinner is a great bit of a kitchen kit!
LARGE LEAVES – slice or tear to everything is in similar sized pieces.
TOSS salad ingredients together gently in a serving bowl and garnish with pansy flowers.
STORE salad un-dressing in the fridge in a glass container with a lid.
Serving Ideas & Dressings
with a splash of lemon juice or apple cider vinegar
Simple Lemon Vinaigrette
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette
Chive & Thyme Herbal Dressing
Orange Cider Vinaigrette
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Preserved Lemon & Cucumber Whipped Tahini
Chef tips + Ingredient Swaps + Ideas
CAUTION – make sure you eat flowers that have not been sprayed with chemical herbicides and pesticides.
*SALAD GREENS = arugula, mizuna, crispy baby lettuces, oak leaf, baby spinach, baby kale, pea shoots, micro-greens. Swap ingredients according to what is in your garden and local farmer’s market.
ADD HERBS – fresh chives, chervil, parsley, dill, thyme flowers, dandelion greens, wood sorrel.
ADD EDIBLE SPRING FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel, pansy and marigold flowers.
ADD any thinly sliced radishes, peas, baby carrots, hakurei salad turnips, kohlrabi, celery, or fennel.
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