Edible Flower Salad with Avocado, Cherry Truss and Cucumber
Prep time: 10 minutes
Cooking time: None
Serves: 4
Ingredients:
- 1 Large Avocado
- 1 Punnet Cherry Truss Tomatoes
- 3 Radishes
- 1 Lebanese Cucumber
- 1 Punnet Mix Leaves Salad
- Salt
- Pepper
- ⅓ Cup Olive oil
- 1 tsp Dijon
- ½ tbsp Honey
- 10-15 Edible Flowers
Method:
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Begin by finely slicing the avocado. Slice the cherry tomatoes, and thinly slice the cucumber into rounds. Set these aside.
-
In a bowl, combine Dijon mustard, honey, and the juice of half a lemon. Whisk these ingredients together until they are well combined.
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While whisking, gradually incorporate the cup of olive oil into the mixture until it forms a cohesive dressing. Season the dressing with a pinch of salt and freshly cracked pepper to taste.
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To assemble the salad, place all the prepared components on a serving platter.
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For a finishing touch, sprinkle some edible flowers over the salad, and then drizzle the honey and lemon dressing evenly across the dish.
