Mother’s Day Picnic Salad with Edible Flowers

by Mary on May 11, 2013

Mother's Day Picnic Salad with asparagus, edible flowers, sunflower seeds, pepitas, mixed greens, avocadoes

Mother’s Day Picnic Salad with mixed rice, avocados, asparagus, and edible flowers

If you’re still looking for something to make on Mother’s Day, this recipe would suit an adventurous spouse who would like finding edible flowers in her Mother’s Day meal. My sweet husband made it for me last year and I shared the recipe with you then. We made it again last weekend. My husband shopped for the ingredients and roasted the asparagus, I made the dressing and assembled the salad. 

Last year my husband used some of the yellow flowers that you can find at farmer’s markets at this time of year, blooms from overwintering crucifers like broccoli or kale. This year he bought a package of edible flowers at our co-op, a mixture of rosebuds, calendula, nasturtium, and a few others. We ate them, even the rose, and they were pretty good, especially the tangy nasturtium flowers. I supplemented with a few violas, pansies, and chive flowers from our garden and sprinkled pepitas and sunflower seeds on top (in time for the second round of photos, anyway).

Happy Mother’s Day, all!

Mother's Day Picnic Salad with edible rose and pansies, asparagus, avocado, mixed greens, and shallot dressing

The salad after I remembered to sprinkle the sunflower seeds and pepitas on top.

{ 18 comments… read them below or add one }

Jane May 14, 2013 at 9:13 pm

I think the only flower I have even eaten is lavender, but this does look really good!
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mary May 18, 2013 at 4:21 am

That’s almost the opposite of me, I rarely use lavender in food despite having a lot of it in the garden. I’ve come to realize it can be good in the right recipe, but using too much and getting a ‘soapy’ flavor turned me off to it for a long while.


Kiran May 16, 2013 at 4:32 am

We love edible flowers! Especially edible roses in our desserts! This salad looks incredible, Mary 🙂
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mary May 18, 2013 at 4:08 am

Thanks Kiran! Yes, I remember your pistachio rose muffins for Valentine’s Day, they looked exotic and tempting.


Hazel May 16, 2013 at 9:57 am

Gosh, that salad looks stunning – almost too good to eat! I’ve eaten pansies before but I must give the others a go
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mary May 18, 2013 at 4:04 am

Thank you Hazel! And thank you for stopping by my blog and commenting!


Mireya May 18, 2013 at 3:50 am

What a beautiful salad! Any mother would feel special to be the recipient of such a special meal. And your husband is wonderful too, for having made it for you.


mary May 18, 2013 at 4:19 am

Thanks, Mireya! I definitely do appreciate my husband making it for me. This year I asked for crepes and he made me a wonderful mid-afternoon meal of various kinds of gluten-free and regular crepes: mushroom/onion, strawberry, blueberry, raspberry. I have pictures, don’t know whether I will get them up on the blog!


Tempie May 18, 2013 at 4:31 pm

Your pictures are so pretty! I’ve tried Lavender chocolate and even a local Lavender coffee, but I haven’t tried any other edible flowers. Just in case you’re wondering…the Lavender coffee? Not so good. Lol!
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mary May 18, 2013 at 8:09 pm

Thanks, Tempie! Lavender in food is a tricky one, isn’t it? Such a strong taste. The pansies and rosebuds are very neutral in flavor.


Brittany May 18, 2013 at 4:50 pm

Mothers Day has come and gone, but this salad will be perfect for ANY spring/summer time dinner!! This looks so delicious!
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mary May 18, 2013 at 8:10 pm

Thanks, Brittany! Yes, this ought to be good for as long as asparagus is in season.


Lisa May 21, 2013 at 8:06 am

I love flowers in a salad 🙂 I’m not a mum but I might just pass this on to my partner and remind him when Valentine’s Day is 🙂
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mary May 21, 2013 at 5:32 pm

That would be nice! Along with some chocolate, of course :).


Yo Momma Runs May 26, 2013 at 2:49 am

That salad is gorgeous!
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mary May 26, 2013 at 5:40 am

It was sure full of spring colors!


Hannah June 10, 2013 at 1:08 am

Oh so beautiful! I love edible flowers, both for their flavor and their looks. Nothing else turns a plain meal or dessert into something special more easily. Plus, their ephemeral nature makes them even more treasured.


Mary June 10, 2013 at 2:05 am

I feel the same way! Some day I’m going to learn how to make candied flowers, too.


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