Lettuces, herbs, and other greens are among the early harvest of spring. Edible flowers add color and a festive touch. Fresh fruit represents the sweetness of life.
Prep time: 5-10 minutes Servings: 4-6
- 1 package (10 ounces) spring mix salad greens
- 1/2 cup fresh basil leaves
- 1/2 cup mixed fresh herb leaves
- 1 cup assorted edible flower petals
- 1 cucumber, sliced
- 1/4 cup sunflower seeds
- 1 pint fresh raspberries, rinsed
Into a large salad bowl, put 1 package spring mix salad greens. Over the bowl, use kitchen scissors to snip 1/2 cup fresh basil leaves and 1/2 cup mixed fresh herb leaves. Toss gently.
Add 1 cup assorted edible flower petals. (I start with marigolds because they give many petals per head. Bee balm, apple blossoms, nasturtiums, pinks, roses, and violas all work.) Toss gently.
Add 1 sliced cucumber, 1/4 cup sunflower seeds, and 1 pint rinsed fresh raspberries. Toss gently.
Serve with a light vinaigrette, such as hte citrus one described in the Winter Solstice Salad.
Resources
Llewellyn’s 2022 Sabbats Almanac: Samhain 2021 to Mabon 2022
Adana Luna 