Select Page

Tomato & Tomatillo Salad

with Edible Flowers

This simple salad is one of my late-summer go-to’s, a firm favourite made with ripe, juicy tomatoes + tomatilloslettuce greens and edible flowers.

  • Serves2
  • Cooks in
  • Prep time 10 mins
  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Essential Vitamins Minerals
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • 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.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.


adds to shopping list

  • 4 cups lettuce | salad greens
  • 4 tomatillos - diced
  • 4 tomatoes - diced
  • 1 cucumber - diced
  • 1 scallion - fine sliced
  • 2 tbsp edible flowers*
  • drizzle vinegar - apple cider | balsamic
  • pinch dulse | sea salt flakes
  • drizzle olive oil - optional



Tomato & Tomatillo Salad


PEEL husk off tomatillo – fruit might feel a little stick-ish – wash all veg.


CUT tomatotes + tomatillos in quarters.  Dice cucumber and slice scallions finely.


GATHER edible flowers and remove petals.


SERVE on a bed of lettuce greens and garnish with edible flowers.  


DRESS with vinegar, dulse | salt.   



Lemon Dijon Dressing, or balsamic glaze or Iron Maiden Pesto.
as a side salad
add a plant or animal protein for a complete meal 
add sunflower seeds, toasted pine nuts or any other nuts or seeds.
Pile on toasted sourdough or my gluten-free protein-rich Body Balance Quinoa Bread. 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

* EDIBLE FLOWERS – choose what you like to eat – taste them first –  arugula, mustard greens, basil, tulsi, garlic chive, turnip, radish, dill, fennel, rosemary, thyme, oregano, mint, anise hyssop, wood betony, skullcap, bee balm, calendula, onion, chamomile, nasturtium, catnip, lemon balm, savory, self-heal, sorrel, daylilies, marigolds, echinacea, sunflower, squash, peas, beans, leek, lavender


ADD BEANS or GRAINS – use cannellini or navy beans, chickpeas + lentils, cooked rice, quinoa, black lentils, pinto, adzuki, and black-eyed peas.


VEG + SWAP OR ADD radish, cooked beetroot, kohlrabi, celery, carrot, cucumber, pepper – finely diced.


ADD sunflower seeds, toasted pine nuts or any other nuts or seeds.


ADD PROTEIN – tofu, cheese, beans, nuts & seeds, smoked fish, HB Egg  

Cook with Confidence

Support your Health

Make healthy taste great

Our Recipe Membership Plans

Chef's Table

Membership $12 / mth


take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets


Whole Plant Life

Membership $9 / mth


Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Goat Cheese & Fresh Strawberry Rhubarb Relish

Member Recipe

Chive Flower Vinegar

Member Recipe

Orange Maple Roasted Rhubarb

Member Recipe

Asparagus & Swiss Chard Quinoa Risotto