Flowers are blooming, the wind feels warm and the sun is beginning to stick around a minute longer at the end of each day — it’s safe to say that spring is well on its way.
Out of the dozens of ingredients that are perfect for spring, flowers top the list as the healthiest ingredient you can eat. (Yes, flowers. Who knew flowers were edible?) But if you’re like me, you may have a hard time eating carrots and kale, let alone a bundle of flower petals. If this is the case, here is a wonderful recipe that will add some sweetness — both figuratively and literally – to your dull bowl of salad.
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 1
Ingredients:
Salad mix (1 small head of lettuce, 1 carrot, 1 bunch of kale, 1 cup quinoa)
2 packets of sweetener or 4 teaspoons of sugar
3 confetti mix of edible flowers
7 baby tomatoes
1 cup blueberries
1 egg
Salad dressing of your choice
Directions:
1. Prepare the edible flowers and fruits by washing them thoroughly under cold water.
Photo by Karen Chou
2. Prepare the salad mix in a bowl.
Photo by Karen Chou
3. Crack the egg into a bowl and separate the egg yolk.
Photo by Karen Chou
4. Whisk the egg white until it foams.
Photo by Karen Chou
5. Choose the petals to sugar coat and separate them from the rest of the pile.
Photo by Karen Chou
6. Using a knife, spread egg white on all surfaces of each petal.
Photo by Karen Chou
7. Spread out the egg white-covered petals onto a large plate.
Photo by Karen Chou
8. Sprinkle a generous amount of sugar onto each petal.
Photo by Karen Chou
9. Let the petals sit for an hour to allow the sugar coating to harden.
Photo by Karen Chou
10. Toss the sugar coated petals into the salad bowl.
Photo by Karen Chou
11. Toss the remaining non-sugar coated petals into the salad bowl.
Photo by Karen Chou
12. Toss the baby tomatoes and blueberries into the salad bowl.
Photo by Karen Chou
13. Add a salad dressing of your choice for more flavor.
Photo by Karen Chou
14. Enjoy!
Photo by Karen Chou