Sara’s Floral Radiance Salad

By Sara Crow

I love to wild-forage flowers to create a powerful, nutrient-dense meal. By including medicinal flowers, we turn an ordinary salad into something special for vibrant health and beauty. 

INGREDIENTS:

• Leafy Greens Any combination of fresh salad greens, organic baby romaine, radicchio, red oak leaf lettuce, mache, baby spinach, or whatever you have on hand 

• Wild-Foraged Flowers Since I’m in Iceland, I’m incorporating lady’s mantle to nourish the female reproductive system, dandelion blooms to decongest and detoxify the liver, and Arctic thyme to fortify immunity and breathe in all that life has to offer. Arctic thyme is easily substituted for garden thyme in your area and lady’s mantle can be switched out for fresh rose petal or red clover blossoms. Be sure to forage flowers from pesticide-free zones where you are certain no chemicals are used.

• Pomegranate

• Dulse

• Cucumber

• Angelica archangelica seeds (optional)

• Shallots, thinly sliced

• Avocado Oil

• Balsamic Vinegar

• Olive Oil

• Sea salt

• Freshly ground pepper

HOW TO:

For Crispy Shallots

Add shallots to a very hot frying pan coated with avocado oil, stir constantly, until they turn brown and crunchy. Remove shallots, spread over a paper towel to remove excess oil and sprinkle with sea salt. Leftovers can be stored in an airtight jar after they cool.

Assemble Salad 

In your favorite bowl, add fresh greens and toppings: pomegranate seeds, dulse, diced cucumber, crispy onion, Angelica seeds.

Add your flowers and leaves. Separate the dandelion blooms into smaller pieces and sprinkle onto salad. Finely dice dandelion leaves and add to your liking (younger, more tender leaves are best). 

Dress your salad with balsamic vinegar and olive oil. Sprinkle with sea salt and freshly ground peppercorn.

Enjoy!