Yvette’s Flower Salad
  • Cucumber
  • Tomato
  • Avocado
  • Purple (red) cabbage, shredded
  • Sprouts (alfalfa, mung, mixed)
  • Carrot, grated
  • Lettuce
  • Nasturtiums: Freshly picked
  • Salad dressing
  • Optional Ingredients:
  • Green onion, chopped
  • Artichoke hearts
  • Bell Pepper (red, yellow or green)
  • Asparagus spears (freshly cooked)
  • Pine nuts (pignoli) or pepitas (roasted pumpkin seeds)
  • Hardboiled Eggs (chopped or sliced)
  • Grated Cheese
  • Garbanzo beans (chick peas)
  1. Wash and prepare cucumber, tomato, cabbage, lettuce, sprouts, carrots, and avocado.
  2. Wash and prepare optional ingredients: green onions, artichoke hearts, bell paper, asparagus, nuts, garbanzo beans, hard-boiled eggs, and/or cheese.
  3. Arrange all ingredients in large salad bowl.
  4. Amounts and proportions used will vary according to the number being served and the chef’s preferences.
  5. Arrange over top of salad several freshly picked, washed Nasturtiums. Use both yellow and orange, if possible.
  6. Serve with your favorite dressing.
Dressing: I prefer a vinaigrette or a garlic mayonnaise. To keep the flowers and lettuce from wilting, don’t toss the salad with the dressing beforehand: allow people to add their own dressing. The flowers are edible. Kosher (pareve or dairy) and vegetarian (ovo-lacto or vegan), depending on dressing and optional ingredients.