This Edible Flower Salad is as beautiful as it is simple to make! It’s made from peppery radishes, cool cucumbers, crunchy lettuce, and salty vegan feta. Tossed with flavorful Citrus Maple Tahini Dressing, it’s sure to become a summer favorite!

🌼 What Flowers Are Edible?

Ahhh summer, you golden, glorious thing! The garden is going bonkers, and I want everything on my plate to look just as pretty as what I see outside my window. Edible flowers are a sure and simple way to accomplish this task. They add bright color, are mild in flavor, and make the perfect garnish for a recipe I know you’ll come back to again and again: Edible Flower Salad with Citrus Maple Tahini Dressing!

There are so many edible flowers to choose from, each with its own color, texture, and subtle flavor. Some of the most common, and what I chose for this delicious salad, are nasturtiums, pansies & violas, and calendula. Let’s take a look at each one. 👇🏼

Nasturtiums- One of the most popular edible flowers, nasturtiums are cheerful and easy to grow. They have soft, velvety petals with a bold peppery flavor that’s a bit like arugula. Both the leaves and flowers are edible, making them great for salads.

Pansies and violas- Easy to recognize, pansies and dainty violas are very mild and are more about visual appeal than flavor. They hold their shape beautifully on the plate and store well. You’ll see them decorating desserts and used as a garnish for cold appetizers and salads.

Calendula- Hardy and sun-loving calendula have bright orange or yellow petals with a mild, slightly tangy or peppery flavor. Pluck the petals from the flower head and discard the green base before adding them to your salad.

🌿 Not all flowers are edible, and some can be toxic.

So, it’s important to know what you’re adding to your plate before digging in. Only use flowers that are specifically labeled as edible or that you’ve grown yourself without pesticides or herbicides.

🛒 Where can I find Edible Flowers?

Your own garden- If you grow herbs like chives, basil, and oregano, the flowers are edible! It’s also fun to tuck edible flower plants in between your herbs to create a garden that is as beautiful as it is flavorful. Just be sure to avoid using pesticides or herbicides.

Farmers’ Markets- Especially in the spring and summer, local growers sell organic edible flowers by the clamshell or small bundle.

Natural Grocery Stores- Stores like Whole Foods and co-ops sometimes carry them in the herb section.

Online- Specialty growers sell edible flowers online, often shipped overnight. Look for organic and food-grade labeling.

🌿 How to Prep Your Flowers for Eating

Edible flowers are delicate and require a gentle touch that differs from prepping produce. Here are a few tips to keep your blooms happy.

First, choose flowers that are labeled edible, are unsprayed, and grown organically. Avoid flowers from florists, landscaping, or nurseries unless specifically labeled as food safe.

Clean gently- If they look clean, skip rinsing them in water, which can damage the petals. If needed, give them a quick dip in cool water. Then let them air dry on a paper towel. Or use a soft cloth or brush to remove dirt and critters.

Trim before using- For most flowers, you’ll want to remove the bitter white base (calyx) and any stems. Smaller flowers like pansies, violas, and nasturtiums can be used whole. Use only the petals on larger flowers like calendula and roses.

Add just before serving- To keep them vibrant and crisp, add edible flowers just before serving, whether you’re garnishing a salad, dessert, or drink.

Store them in a lidded container lined with a damp paper towel in the refrigerator. Use them within 1-3 days. They’re best fresh.

🔖 Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.

For the Garden Salad

🥬 Green lettuce leaves- You’ve got lots of options here. Choose a variety with firm, crisp leaves like Romaine, green leaf, or a spring mix. These won’t wilt under a creamy dressing.

❤️ Radishes- for peppery crunch.

🥒 Garden cucumber- cooling and the perfect complement to spicy radishes.

🧀 Vegan feta cheese- for creamy saltiness that works beautifully with radishes and cucumber.

🌼 Edible flowers- You’ll need just enough to scatter on the top of each salad bowl before serving.

For the Citrus Maple Tahini Dressing

You’ll find endless uses for this flavorful salad dressing. Drizzle it on grain bowls, toss with kale salad, or use it as a dip for fresh veggies. I’ve been making it for years and it’s still one of my favorite homemade salad dressings ever!

🍊 Fresh orange juice and zest- Use sweet and juicy Valentia oranges if you can. Blood and navel oranges work well too. Fun fact: the juice from 2 blood oranges will turn your dressing a lovely shade of pink!

🍋 Fresh lemon juice and zest- You only need ½ a lemon for the perfect amount of bright zing.

💚 Fresh lime juice and zest- Zest and juice the entire lime.

🥗 Tahini- adds nutty flavor, creamy texture, healthy fats, and keeps this recipe oil-free.

🍯 Maple syrup- A hint of sweetness balances the acidic citrus.

🍶 White wine vinegar- for bright balance. Champagne vinegar works well too.

🧂 Salt- I used Diamond Crystal Kosher salt in the recipe. Sea salt or table salt are also good options, keeping in mind they will taste a bit saltier than kosher salt once mixed into the dressing.

Note: You will need ⅔ cup of combined citrus juice and 2 tablespoons of combined citrus zest in total.

🥗 How to Make This Recipe(with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Add the citrus juice & zest, tahini, maple syrup, vinegar, and salt to a small bowl or a lidded mason jar. Whisk or shake energetically until emulsified.

2. Add the lettuce, radishes, cucumbers, and feta to a large salad bowl. Drizzle with just enough dressing to lightly coat the lettuce leaves. Start with a few tablespoons, adding more to taste as you go. Toss until well coated.

3. Gently scatter the edible flowers on top of the salad just before serving to preserve their beauty. Pass with additional feta and dressing. Enjoy!

❄️ Storage Instructions

Edible flowers are delicate and don’t last long once picked, but with a little care you can keep them fresh for up to 3 days.

1️⃣ Line a container with a damp (not soaking) paper towel. Gently place the flowers on top in a single layer. Place the airtight container in the refrigerator, ideally in the crisper drawer.

2️⃣ Refrigerate any leftover dressed salad promptly in an airtight container and eat within 24 hours. For remaining undressed greens and veggies, transfer them to a plastic bag or lidded container and place in the fridge for up to 3 days.

3️⃣ The citrus maple tahini dressing will keep fresh refrigerated in a mason jar for up to a week.

⭐️ Helpful Tips

Dry your greens- Nothing is more disappointing than a sad, soggy salad! If using organic greens, simply wipe away any debris. If your lettuce needs to be rinsed, dry the clean leaves in a salad spinner or on a kitchen towel. This helps the dressing cling evenly to each leaf.

Thinly slice the radishes and cucumber- Peppery radishes taste best when sliced very thin. I use the 1mm setting on a mandolin to save time and maybe a finger. Cucumbers can be sliced a little thicker using the 2mm setting.

Chop the vegan feta into small bits- Unlike dairy-based feta, vegan feta is quite firm. It needs to be chopped up into little bits to resemble feta crumbles.

Zest the citrus before juicing- If you’ve ever tried to zest a floppy juiced citrus rind, you know what I’m talking about! Make it easy on yourself and zest the citrus before slicing it in half and juicing it.

Less dressing is more- This dressing is super flavorful and to-die-for! A little goes a long way, so use just enough to lightly coat the lettuce leaves. Then taste a leaf before adding more.

Save the best for last- Garnish your salad with edible flowers just before serving to preserve their beauty.

💚 More Vegan Salads You’ll Love

Vegan Smashed Chickpea Salad

Summer Couscous Salad with Lemon Vinaigrette

Massaged Kale Salad

Healthy Cowboy Caviar with Quinoa

Strawberry Spinach Salad with Maple Balsamic Dressing

edible flower salad with maple citrus tahini dressing

We’ve had SO many radishes, cucumbers, and lettuce in our weekly CSA box. They always find their way into a simple green salad like this one. Painting the top with colorful edible flowers is a playful way to celebrate the flavors of summer. And that creamy dressing….I have a feeling you’ll be making it all year long! 🤌🏼

Have the best August, and I’ll see you in a few weeks after I return from my trip to Athens and Istanbul!

X,o,

Edible Flower Salad with Citrus Maple Tahini Dressing

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