This is one of my mother’s recipes. I wanted to share it with you today because it is a very delicious, and pretty, salad that is the perfect fit for Thanksgiving.
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.
For the salad:
- 4 cups spinach or romaine lettuce
- 1 avocado, peeled and cut into ½” (1.5 cm) cubes
- 1 large tomato, cut into ½” cubes
- 3 green onions, chopped
- 1/2 long English cucumber, remove seeds and chop into 1 cm pieces
- 1/4 cup fresh parsley, chopped
- 1/2 cup pine nuts
- 1/4 cup washed Nasturtium petals (optional)
For the dressing:
- 1 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1 tsp seasoning of your choice, such as Victorian Epicure Spanish or Herbes de Province” (mix of basil and oregano)
In medium bowl, mix together the salad ingredients and let sit at room temperature.
Prepare the dressing.
You can either pour the dressing on top of the salad, toss and serve or serve the dressing on the side so your guests can choose how much to put on themselves.