Get crafty with edible flowers to make a truly vibrant and showstopping salad.
Place the salad leaves on a serving plate and toss with the edamame beans and pomegranate seeds. Top with avocado halves.
Mix the garlic, honey, balsamic vinegar and olive oil together and pour over the salad.
Top with edible flowers.
This recipe is part of a four-course Mother's Day meal created by Lorraine Elliott.
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