Get crafty with edible flowers to make a truly vibrant and showstopping salad.


  • 3 cups salad leaves with beetroot strips

  • 1/2 cup edamame beans

  • 1/4 cup pomegranate seeds

  • 2 avocadoes, cut into a fan shape

  • 1 clove garlic

  • 1 teaspoon honey

  • 3 tablespoons balsamic vinegar

  • 5 tablespoons extra virgin olive oil

  • Edible flowers (I used Pelagonium)


  • 1.

    Place the salad leaves on a serving plate and toss with the edamame beans and pomegranate seeds. Top with avocado halves.

  • 2.

    Mix the garlic, honey, balsamic vinegar and olive oil together and pour over the salad.

  • 3.

    Top with edible flowers.


This recipe is part of a four-course Mother's Day meal created by Lorraine Elliott.

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