Fodmap/ Sides

Edible Flower, Tomato and Cucumber Salad

Edible Flower, Tomato and Cucumber Salad

Print Recipe
Serves: 4 Cooking Time: 15 min

Ingredients

  • 1 extra large organic seedless English cucumber
  • 1 organic yellow tomato
  • 1 organic edible chamomile flower, petals only
  • 1 serrano chile, thinly sliced
  • 1/2 avocado
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • salt and pepper

Instructions

1

Using a mandoline, slice the cucumber to 1/8" thickness. Arrange on a plate in a circular fashion. Add the balsamic and 1 tbsp of the olive oil before proceeding to the next step.

2

Slice the tomato using a bread knife and layer those pieces over the cucumber. Dot the plate with pieces of the serrano chile and avocado. Add the rest of the olive oil, salt and pepper.

3

Top with flower petals and serve.

The flower theme is still going strong in my house. I’ve found lots of ways to use the edible flower petals to topping a butter lathered butternut squash, to an addition to avocado toast. This simple side salad is no exception to the element of beauty and flavor that edible flowers can bring to a dish. Yellow orange Chamomile flowers sprinkle over thinly sliced crunchy cucumbers and tender yellow tomatoes. It gets a kick of heat from added serrano chile and healthy fat from avocado. The dressing is a very simple oil and vinegar as it’s best to let the vegetables shine on their own. You can serve it alongside grilled chicken, fish kebabs, meatballs, or a po’ boy sandwich.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: