Monday, June 3, 2013

The Prettiest Salad

Sometimes I just want to eat something pretty.  To me, colorful foods are a sign of flavor (blood red strawberries), of health (deep green spinach), and often of summer (bright orange oranges).

My diet on the camping trip wasn't so healthy.  Though we did throw in a quinoa salad at one point, for the most part we were eating meat, chips, granola bars, and chocolate.  Which leads me to now, feeling really in need of a cleanse.  No, not the lemon-and-cayenne-lose-five-pounds-in-three-days kind, but more like the wow-I'd-like-some-fresh-greens-in-my-body kind.  Crisp is the word that comes to mind describing what I'm craving.

And fortunately for me, this salad is just that.  The radishes satisfy the crisp, and the edible flowers provide the pretty.  Onward!

I'm not sure if they're a local thing, but I've been seeing edible flowers everywhere lately.  And by everywhere I mean Whole Foods and the farmer's market.  I can't bank on the nutrition they bring to the meal, but boy are they pretty!

Once you assemble the salad, add a little olive oil and honey and you're good to go!  I would probably have also added lemon, if I had it on hand.

The Prettiest Salad

Servings: 4


1 bag of arugula
6-8 small radishes
2 cups of edible flowers

1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper


Mix all ingredients and refrigerate.

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