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Salad with edible flowers, arugula, lentils, and couscous.
5 from 1 vote

Salad with edible flowers, arugula, and couscous

A simple salad with an assortment of edible flowers, customized to make their flavor stand out.
Prep Time5 minutes
Cook Time25 minutes
Time to cool lentils & couscous15 minutes
Total Time30 minutes
Servings: 4 hearty side salads
Calories: 358kcal

Ingredients

Couscous

  • ½ cup dry couscous
  • ¾ cup vegetable or chicken broth

Lentils

  • ½ cup dry green lentils
  • 1 ¼ cup chicken broth

Salad

  • 5 oz baby arugula 1 plastic container
  • 2 green onions
  • ¼ cup pine nuts toasted
  • 4 oz feta cheese or goat cheese
  • 1 cup edible flowers see note

Dressing

  • 2 lemons
  • 2 Tbs olive oil
  • 2 teaspoon honey wildflower preferred
  • 1 teaspoon Dijon mustard or whole grain

Instructions

Cook lentils & couscous - start early

  • Ideally, the lentils and couscous are cooled when added to the salad, so they don't wilt the arugula.
  • To start the lentils, place the lentils and broth in a pan, bring to a boil. Reduce heat to low, cover, and simmer until tender, around 25 minutes.
  • To make the couscous, bring the broth to a boil, remove from heat and add the couscous. Stir well, then cover and let stand for 5 minutes. Fluff with a fork.
  • Place both in the fridge until ready to use.

Prep the salad and dressing

  • Toast the pine nuts in pan for about 5 minutes until they start to turn golden.
  • Cut the green onion into thin slices.
  • Zest 1 lemon into a bowl for dressing. Add the juice of 1 lemon, honey, and Dijon mustard to the bowl. Mix and whisk in olive oil. Taste, and add more lemon juice as desired.

Mix, add flowers, and serve

  • Mix arugula, couscous, lentils, green onions and dressing. Top with cheese, pine nuts, and edible flowers

Storing & leftovers

  • Store leftovers in the fridge and the salad lasts at least a day, even when mixed with the dressing. Amazing, I know! My guess is the couscous and lentils soak up extra liquid, keeping the arugula from wilting or getting soggy.

Notes

Edible flower suggestions:
  • Nasturtium: arugula and feta or goat cheese
  • Calendula: arugula
  • Marigold: arugula or butter lettuce, add coriander or tarragon
  • Lavender: butter lettuce or spring mix, add herbal cheese, thyme
  • Chive blossoms: any greens, add herbal cheese, garlic
  • Pansies: butter lettuce or spring greens, herbal cheese, tarragon
  • Lilacs: butter lettuce or spring greens, orange zest in dressing
  • Squash blossoms: arugula, and stuff with cheese
Use green lentils (regular or puy). Brown are also okay. Avoid red and yellow, which will turn to mush when cooked.
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Nutrition

Serving: 1hearty side salad | Calories: 358kcal | Carbohydrates: 42g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Sodium: 378mg | Fiber: 6g | Sugar: 7g