For the past two weeks I was enclosed in a magical nature place called Te Moata Retreat Centre, where every day I lived and breathed yoga, and ate healthy wholesome delicious vegetarian or vegan meals.
The following vegan salad recipe is inspired by the talented creative chefs at Te Moata who made us beautiful salads daily. It is from them that I learned flowers can be put into salad and eaten. I never knew that flowers had so many variety of tastes, from spicy to sweet!
A few days ago, when I saw edible flowers being sold at a farmer’s market near my friend’s home in Auckland, I let my creative culinary juices run and created my version of a vegan flower side salad, inspired by the kitchen crew at Te Moata!
My friends who ate this salad loved it a lot and it actually took us longer to take photos of it than to eat it! They said it was too gorgeous to eat! 🙂
I hope you’ll enjoy this simple salad recipe and will be inspired to include edible flowers into your own recipes from now on!
Serves: 4 people
Preparation Time: 10 minutes
Total Time: 15 minutes
1 bag of kale
1 box of cherry tomatoes
1 carrot, thinly sliced
1/2 cucumber, sliced
1 apple, sliced
1 box of edible flowers
Optional: your favourite nuts and seeds as toppings, and salad dressing
*My favourite homemade salad dressing is a mixture of olive oil, raw apple cider vinegar and freshly squeezed lemon juice.
- Wash, drain and dry kale.
- Toss all ingredients together in a salad bowl.
- Decorate salad with edible flowers as garnish.
- Bon appetit!