This recipe is different every time I make it depending on what I have on hand. Even with alternating ingredients, it always makes a beautiful, vibrant spring or summer salad. You can make whatever size
salad you’d like—from a single serving to a large bowl to take to a potluck.
- Edible weeds
- Edible flowers
- Sunflower, sesame, or hemp
- seeds (optional)
- Salad dressing (optional)
1.First, make your favorite garden salad with your desired lettuce. this
will serve as a base and should take up only half to three-quarters of
the final size of the salad.
2. Next, top it off with edible weeds. (don’t include nettle, of course,
since it must be cooked, dried, or otherwise crushed before being
eaten.) Some of my favorite salad weeds are chickweed, mallow
buttons or cheesewheels, young mallow leaves, lamb’s-quarters,
dandelion greens, and sow thistle greens.
3. Last, sprinkle edible flowers on top. My favorite edible flowers are
chamomile, calendula petals, mallow flowers, violets and pansies,
nasturtium, sweet alyssum, sage blossoms, and cornflower (pull the
individual flowers from the tough flower head first).
4. If using, top the salad with sunflower, sesame, or hemp seeds and
your favorite dressing.