Name: Ensalada de Pétalos (Inspired by Catalan Spring Salads)
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish (Catalan-inspired)
Ingredients: 140 g Mixed salad greens (arugula + tender lettuce preferred); 2 cups Edible flower petals (nasturtium, calendula, pansy, rose—pesticide-free); 1 medium Cucumber, thinly sliced; 6 each Radishes, thinly sliced; 60 g Toasted almonds, roughly chopped; 5 tbsp Extra-virgin olive oil; 2 tbsp Sherry vinegar (or red wine vinegar); 1 tsp Honey (or sugar); 1 tsp Dijon mustard; 1 small clove Garlic, finely grated; 0.75 tsp Fine salt; 0.25 tsp Black pepper, freshly ground; 1 tsp Orange or lemon zest (optional but excellent)

Chop-Chop

Ensalada de Pétalos (Inspired by Catalan Spring Salads) | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals