Edible Flower, Tomato and Cucumber SaladPrint Recipe
- 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
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.
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.
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.