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Fruit and Grain Salad w/Edible Flowers and Strawberry Vinaigrette

Fruit and Grain Salad w/Edible Flowers and Strawberry Vinaigrette

  • Yield: Serves 4-6
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Strawberry Vinaigrette
  • 2 tbsp Champagne or white wine vinegar
  • 1 Shallot or red onion, chopped
  • Pinch of sugar
  • 3 strawberries (or 2 if very large)
  • Sea salt
  • 1 tbsp Lemon balm
  • 1/3 cup Neutral oil (like grape seed or sunflower)
  • 1 tbsp Water
  • Ground black pepper
  • 4 cups Mixed lettuces, ripped into bite-sized pieces
  • 1 cup Melon, chunked
  • 1 cup Strawberries, halved if large
  • 1 cup Blackberries or raspberries
  • 1/4 cup Mixed herbs (basil, lemon balm, thyme, mint, chives), chopped
  • 1/2 cup toasted nuts, chopped
  • Handful of edible flowers/petals (nasturtium + a few of their leaves, marigold, viola, strawberry, thyme, rose)
  • 1 cup Cooked brown rice
  • 1 cup Blueberries
  • 1 cup Cooked barley


Strawberry Vinaigrette:

  1. Place everything in the jar of a blender and whirl it all up (salt and pepper to taste).


  1. Combine and arrange everything so that it looks pretty in a large, shallow serving bowl.
  2. Toss your lettuces together, if you are using more than one kind.
  3. Cover the bottom of the bowl. Spread out your grains and fruits.
  4. Sprinkle everything with the herbs and flowers/petals.
  5. Add the nuts.
  6. Dish out portions and pass the vinaigrette and pepper mill.


Submitted by Marita Orr,