EDIBLE FLOWER SPRING SALAD basically, magic

This might just be the salad to end all salads & we are absolutely okay with that. Meet Alana Stipech, master stylist & art director, and your new girl crush/best friend goal. Her and her husband love to entertain & this is one of their go-to recipes for warm weather & we have to say, we totally get it! Easy, delicious, and absolutely stunning – this is absolutely the way to go this summer. Plus, when was the last time you got to use edible flowers?! Happy reading! 


Hi friends, Alana here! My husband and I love throwing together salads when it’s warm out and we don’t feel like spending a ton of time cooking, or turning on the oven! We almost always have a cheese board and white wine on the side, sometimes we even start snacking on that while we chop veggies 🙂 The magical thing about salads is that you can’t mess them up- use anything you have on hand or whatever is freshest at your local farmers market!

Processed with VSCO with a9 presetINGREDIENTS:

– Mixed greens
– Handful of edible flowers
– 1 bunch of radishes
– 4 carrots
– 2 green onions
– Half a radicchio
– Olive oil and vinegar (for dressing)
– Optional: Cooked lentils, pear, apples, and/ or pepitas for additional toppings

INSTRUCTIONS:

1. Thinly slice all veggies, and use vegetable peeler to make carrot ribbons.
2. Toss all ingredients into a large bowl and add a touch of olive oil + vinegar on top for dressing!


 by Alana Stipech & photography by Kristopher Stipech