Summer Floral & Greens Salad

This salad of mixed greens and edible flowers bursts with flavor.

A bed of fresh spring greens is accompanied by lemony micro marigold blooms, peppery nasturtium blossoms, colorful pansies and tart dianthus and begonia blooms. Fresh blueberries, plums and watermelon radishes add crispness and texture to the salad, while mustard flower amplifies the gorgeous presentation.

Makes 6 servings


  • 1 cup baby arugula
  • 1 cup red-veined sorrel microgreens
  • ½ cup spring mix
  • 1 plum, pitted and cut into slices
  • 1 purple daikon radish, thinly sliced
  • ¼ blueberries, halved if large
  • 1 cup organic edible flowers, such as marigolds, nasturtiums, pansies, dianthus and/or begonias
  • 1 cup assorted microgreens and herbs
  • ¾ cup purchased vinaigrette dressing


  1. Combine arugula, sorrel microgreens and spring mix on a serving platter. Arrange plum slices, radish slices and blueberry halves on top. Top with edible flowers and microgreen and herb mix. Serve with dressing, if desired.

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