SisterLand Salad with Edible Flowers

SisterLand Salad with Edible Flowers Recipe

By VegetaFull

🔪Prep Time: 15 minutes


Citrus Tahini Dressing

The juice and zest of 2 blood oranges (or 1 Valencia orange)

The juice and zest of 1 lime

The juice and zest of ½ a lemon

2 tablespoons of maple syrup

1 tablespoon of champagne vinegar (or white wine vinegar)

1 teaspoon of kosher salt

1/3 cup of tahini


6 cups of mixed sweet greens, rinsed and spun dry

4 pink radishes, sliced in half-moons

3 tablespoons of toasted pine nuts

Edible flowers for decorating the top


1Zest your oranges, lime, and lemon first. You need about 2 tablespoons of zest.

2Juice the citrus next. You need 2/3 cup of juice.

3Add the citrus zest, juice, maple syrup, vinegar, salt, and tahini to a glass jar with a lid. Shake vigorously until emulsified.

4Add the spring greens, radishes, and pine nuts to a large bowl. Toss to combine

5Drizzle with salad dressing and toss again until the leaves are well coated. You will have leftover dressing.

6Decorate the top with edible flowers.

7Note: You will have leftover dressing to save for future salads.

8Toast your own pine nuts by adding them to a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.

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