'“LOVE IS LOVE” STRAWBERRY AVOCADO GARDEN SALAD
Celebrate and honour PRIDE Month and National Indigenous History Month. Now more than ever we need to love, honour, learn and respect every soul on this planet.
The flowers are in full bloom and I could not resist plucking these brightly coloured flowers from the garden to enjoy with a simple basil and mint vinaigrette.
Edible flowers can add colour, texture and flavour to salads, soups, desserts, decorations and cocktails. They have a wide range of flavour profiles from spicy (hot), peppery, neutral, sweet and bitter.
The Salad
Spinach (washed)
Pea Shoots or other microgreens
Avocado (sliced)
Strawberries (washed and sliced)
Pansies, calendula, nasturtiums or other edible flowers
The Vinaigrette
1/4 cup olive oil
zest from 1 lemon
juice from 1/2 lemon
1 garlic cloves
1 tsp local ontario honey
handful of fresh basil
handful of fresh mint
Pinch of sea salt
pinch of black pepper
METHOD
SALAD:
Add the spinach, avocado, strawberries, pea shoots, edible flower petals into a large bowl and toss
VINAIGRETTE:
Add the olive oil, lemon zest, lemon juice, basil, mint, garlic, honey, salt and pepper into a high speed blender and blend until creamy
PLATE:
Drizzle the vinaigrette over the salad, todd gently and serve in your salad bowl. Top with more flowers and serve with your lunch or dinner!