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Spring Greens Salad

Spring Greens Salad

Salad the forager’s way.

Throw together this spring greens salad from Roushanna Gray of Veld & Sea in minutes for an easy side.

Read our interview with Roushanna here.

This spring greens salad includes edible flowers from one of the Veld and Sea foraging expeditions on the Cape Peninsula

Spring Greens Salad

9shares Share9 Tweet0 Share0 Print0 Email0Salad the forager’s way. Throw together this spring greens salad from Roushanna Gray of Veld… Recipes salad European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Salad
  • 1 cup of kale, chopped
  • 1 cup of baby spinach, chopped
  • 1 cup of mixed lettuce, chopped
  • 1 cup of nasturtium leaves, whole
  • ¼ cup of green nasturtium seeds
  • handful nasturtium and calendula flowers
  • Dressing
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • ½ tsp cumin powder
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. In a big bowl, mix the greens and the dressing well and set aside for an hour to marinate in its juices.
  2. Decant into a large salad bowl, sprinkle with nasturtium seeds and garnish nasturtium seeds and garnish with nasturtium flowers and calendula petals.

Notes

Beverage suggestion: Gin Basil Smash or spring water with a leaf of pelargonium

Veld & Sea

Styling Sven Alberding

Photography Warren Heath

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