The arrival of spring inspires our routine: flowers all around, the garden is up to date, more time in the sun, and the feeling is even reflected in the cuisine. 

But, have you ever heard of edible flowers? The delicacies ensure flavor and beauty to the dishes. Edible flowers are used as decorations on cakes, but also in less conventional uses, such as to add flavor to dishes, teas, burgundy, jellies, sweets and even salads and soups.

Therefore, we thought of a challenge: how about bringing spring to your dish? We are going to teach you a delicious Salad with edible flowers recipe. Check it out:

Ingredients:

½ pack of arugula

4 leaves of American lettuce

4 leaves of radicchio

5 strawberries

2 mangos

1 skimmed yogurt

1 teaspoon of extra virgin olive oil

Salt to taste

1 box of edible flower

Preparation method:

1. Wash the vegetables and fruits and peel the mango.

2. Then, cut the strawberries into four and the mango into batons (julienne shape). Keep all the ingredients separate in different containers.

3. To assemble, first place the leaves and fruits in a large bowl, watering with the yogurt and seasonings.

4. The special touch is given with edible flowers, which must be mixed with the other ingredients, and also make up the decoration.

Be inspired by the beauty of spring’s colors and aromas and enjoy the taste of nature with our recipe!