Burrata salad with edible flowers

Burrata salad with edible flowers

burratanflowers
burratanflowers

If you are looking for a salad that’s as easy on the eyes as it is delicious in your belly then look no further! This recipe for a burrata salad with edible flowers has quickly made it’s way to being my favorite summer salad. For those of you who know me, this is no surprise. Give me cheese and you’ll have my heart forever.

But, dare I say, for those of you who are dairy free or are just not looking to eat a block of cheese (although I can’t imagine why), the supporting ingredients are so darn good that if you want to skip the cheese, that’s okay too.

The coolest part is that you get to eat flowers. I love eating flowers! Something about it just makes any situation feel like a party. They aren’t just for show either. Edible flowers have a plethora of nutritional value as well. Just be careful, some flowers are poisonous, so don’t eat those.

This salad uses violets, which come in many colors and sizes. Aside from being beautiful, they are also loaded with vitamins like A and C, help support the immune system, and help the metabolic process by eliminating waste products. We also used tiger lily which is often used in Asian cooking. It offers a multitude of benefits, having been used as an ancient traditional medicine for common ailments such as coughs, sore throat, skin conditions like boils and other ailments. There are many other beautiful buds you can eat too! Check out this great article from Sustainable Baby Steps that lists them all out.

Serves 4 Ingredients:

ssandradsh
ssandradsh

2 eight-ounce love clouds of burrata (omit for dairy free and add an extra squash and radish!) 2 small summer squash, sliced into very thin circles3 large radishes, sliced into very thin circles1 large handful of pea shoots8 large basil leaves, sliced thinHandful of edible flowers3 Tbsp olive oil2 Tbsp white balsamic vinegar1 tsp raw honeyHefty pinch of salt and black pepper

Directions:Mix the last 4 ingredients until combined. Set aside. Place burrata in a bowl and top with squash, radish, pea shoots, and basil. Drizzle with dressing and top with edible flowers. Take pictures and enjoy!

Lauren-2
Lauren-2
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