This vibrant spring salad is a celebration of fresh flavors and elegant simplicity. Crisp baby greens, delicate sweet onions, and a scattering of edible flowers come together to create a dish that is as beautiful as it is delicious. Whether served at a brunch, a light lunch, or as a refreshing side, this salad is effortlessly elegant and pairs wonderfully with a variety of meals.
Ingredient Breakdown
Tender baby spring greens form the base of this salad, offering a mix of mild, crisp, and slightly peppery flavors that complement the other ingredients. Sweet onions, such as Vidalia or Maui, add a gentle bite without overwhelming the dish, while their ultra-thin slices seamlessly blend into the greens. The edible flowers provide both a visual and textural appeal, bringing a delicate floral note that enhances the freshness of the salad. A dressing of choice ties everything together, whether it’s a bright citrus vinaigrette, a creamy balsamic drizzle, or a simple olive oil and lemon combination. The balance of crisp greens, soft onion rings, and vibrant floral accents creates a light yet flavorful dish that feels fresh and refined.
Step-by-Step Preparation Guide
Preparing the Onion
The best way to peel and slice the onion into delicate rings.
Why soaking the onions in cold water can mellow their sharpness.
Assembling the Salad
Layering techniques to maintain the integrity of the greens.
How to incorporate onions without overpowering the dish.
Adding the Dressing for Maximum Freshness
Why adding dressing just before serving keeps the greens crisp.
How to evenly coat the salad without making it soggy.
Garnishing with Edible Flowers
How to arrange edible flowers for an aesthetically pleasing presentation.
The right time to add flowers to prevent wilting.
Recipe Tips & Frequently Asked Questions
Choosing the freshest greens
How to select crisp, vibrant leaves for the best texture and flavor.
Proper storage of edible flowers
Tips for keeping them fresh and colorful.
Adjusting onion quantity
How to balance flavors based on preference.
What if I can’t find edible flowers?
Alternative ingredients that add visual appeal.
How do I keep the salad from getting soggy?
Best practices for storage and dressing application.
What to Serve With This Recipe
Pairs well with grilled fish, roasted chicken, or a light pasta dish.
Complements a cheese and charcuterie board beautifully.
Can be served as a starter or alongside a spring-inspired soup.
Ideal beverage pairings: white wine, floral iced tea, or sparkling water with citrus.
This spring salad is a visually stunning and effortlessly refreshing dish that captures the essence of the season. Light yet flavorful, it’s easy to customize with different greens, dressings, and garnishes. Whether served as an appetizer or a side, this salad is sure to impress with its delicate balance of crisp, fresh, and floral flavors.
Ingredients
5 ounces baby spring greens mix
1 small sweet onion (such as Vidalia, Maui, or any mild sweet onion)
¼ cup dressing of your choice
Assorted edible flowers
Instructions
Begin by peeling the onion and slicing it into ultra-thin rounds. For best results, use a mandoline slicer to achieve uniform slices. If cutting by hand, aim for the thinnest slices possible. Gently separate the rings to distribute them evenly throughout the salad.
In a large salad bowl, pour the dressing at the bottom, but do not mix yet. Add the baby spring greens and the sliced onions into the bowl, ensuring they remain undisturbed to preserve their delicate structure.
Garnish the salad with an artistic scattering of edible flowers, allowing their vibrant colors to contrast beautifully against the greens. Bring the salad to the table and toss with the dressing just before serving to keep the ingredients crisp and fresh. Alternatively, serve the dressing on the side, allowing guests to drizzle it according to their preference.
Spring Salad Recipe
Ingredients
- 5 ounces baby spring greens mix
- 1 small sweet onion such as Vidalia, Maui, or any mild sweet onion
- ¼ cup dressing of your choice
- Assorted edible flowers
Instructions
- Begin by peeling the onion and slicing it into ultra-thin rounds. For best results, use a mandoline slicer to achieve uniform slices. If cutting by hand, aim for the thinnest slices possible. Gently separate the rings to distribute them evenly throughout the salad.
- In a large salad bowl, pour the dressing at the bottom, but do not mix yet. Add the baby spring greens and the sliced onions into the bowl, ensuring they remain undisturbed to preserve their delicate structure.
- Garnish the salad with an artistic scattering of edible flowers, allowing their vibrant colors to contrast beautifully against the greens. Bring the salad to the table and toss with the dressing just before serving to keep the ingredients crisp and fresh. Alternatively, serve the dressing on the side, allowing guests to drizzle it according to their preference.
Notes
- Use Only the Blossoms: When using edible flowers, ensure you only use the blossoms, as other parts of the plant (such as leaves or stems) may not be edible.
-
Short-Term Storage:
- If the flowers still have their stems, place them in water and store in the refrigerator.
- For stemless flowers, line a plastic container with a damp paper towel, arrange the flowers in a single layer, cover, and refrigerate.
- Use them as soon as possible for the best freshness.
- Growing Your Own: If you enjoy gardening, consider growing your own edible flowers by purchasing seed collections specifically for edible varieties.
