Skip to main content

Adding edible flowers to your salad is a great way to add some colour and flavour to a standard dish.

Kevin Van Paassen/The Globe and Mail

Add chive flowers, blooming thyme, lavender or whatever else you have into this pretty summer salad that works with any type of leaves you like.

Servings: 8


3 tbsp fresh lemon juice

2 tsp liquid honey

1/4 tsp Dijon mustard

1/4 cup extra virgin olive oil

1/4 tsp salt

Freshly ground pepper, to taste

1 pkg (about 8 cups) salad greens

A handful edible flowers such as pansies or nasturtiums


In a small bowl, mix lemon juice, honey and Dijon. Drizzle in olive oil until well combined. Season with salt and pepper.

Place salad greens (and any herbs you might want to include) in a large bowl. Add dressing and toss well to coat. Add edible flowers and toss again.

Serve immediately.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨