Most people don't think of flowers as something to eat, but they offer much more than their glorious looks and aromatic scents. So why not celebrate spring by eating a delicious, healthy and colorful salad with sprinkled Marigold (Calendula officinalis) petals? While it's true that petals in general are not terribly filling, they can add extra taste, lots of color and magic to any salad.
Although there are many edible flowers, we chose Marigold because they are easy to find, they can be homegrown and they act as protection against pesty insects. Marigolds also have a subtle peppery taste that goes great with mixed green leaves. Click through the images to find out how to make this wonderful green, purple and orange edible flower power salad.
1. Gather the ingredients
- a bunch of rucola
- a bunch of lettuce
- a marigold flower
- red cabbage
- a small cup of mixed sprouts
- 3 prunes
- half a lemon (juice and zest)
2. Get the leaves ready
Wash the rucola and lettuce leaves in a bowl with water and a few drops of vinegar. Dry and cut the stems off.
3. Prepare the cabbage
Wash, dry and cut the red cabbage very thinly, julienne style.
4. Prepare the marigolds
Wash, dry and gently pull some petals off the marigolds.
5. Prepare a “Mandala” salad
You could make this power salad in a “Mandala” style, working in circles and placing the rest of the ingredients geometrically on a mix leaves base.
6. Free style decoration
Or you can go wild and mix the greens, yellow and purples into a delicious, colorful and randomly designed healthy dish. Finish off with some virgin olive oil, lemon zest and marine salt.
Photos by Ana Lisa Alperovich for Inhabitots