It is late August and spring is in the air here in the Southern Hemisphere. The days have been absolutely glorious with blue skies, warm breezes and lavender sunsets. Nature is blossoming and gifting us with pretty little edibles. A pretty Petal Salad will gladden any heart.
This spring petal salad was made with tender salad greens of rocket, cos lettuce, baby nasturtium leaves, snippings of coriander, parsley, mint, snow pea sprouts and of course the star ingredients – edible flowers. I have used nasturtium, hot pink dianthus, calendula flowers with petals pulled and sprinkled throughout for a splash of sunshine.
Finished off with a simple and delicate dressing made with extra virgin olive oil and lime juice.
There are always flowers for those who want to see them.