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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


adds to shopping list

  • 8 cups salad greens*
  • Pansy flowers to garnish

Salad Greens

  • Mizuna
  • Arugula | Rocket
  • Baby lettuces
  • Pea shoots
  • Baby spinach
  • Dandelion greens
  • Edible Spring Flowers*
  • Fresh Herbs*



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 Hat Icon 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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