Nasturtium Salad

Nasturtium SaladIn medium bowl, mix together:

  • 1 avocado peeled and cut into ½” (1.5 cm) cubes
  • 1 large (or 2 small) tomatoes, cut into ½” cubes
  • 3 chopped green onions
  • ½ long English cucumber, remove seeds and chop into 1 cm pieces
  • ¼ cup chopped fresh parsley
  • ½ cup pine nuts
  • ¼ cup washed Nasturtium petals (optional)*

Add dressing:

  • ¼ c extra virgin olive oil
  • juice of half lemon
  • 1 small clove or ½ large clove minced garlic
  • 1 tsp seasoning, your choice.  I have used:
    • Victorian Epicure “Spanish” (original flavour of this salad)
    • Victorian Epicure “Herbes de Province”
    • Mix of basil and oregano

Marinate for half hour (on the counter: tomatoes are best at room temperature)

*Nasturtiums are very easy to grow and they keep certain bad bugs away from your garden. The petals and leaves are edible. I only recommend eating home grown, organic flowers. They add a subtle but spicy tang to the taste of this salad but it’s still great without. Nasturtiums also make very pretty bouquets as they come in a variety of colours and patterns from pale yellow to pumpkin orange to fire truck red. They’re perfect for the dinner table because they have short stems; you can easily see over the flowers.

Leave a Reply

Your email address will not be published. Required fields are marked *