SisterLand Salad with Edible Flowers

Name: SisterLand Salad with Edible Flowers and Citrus Tahini Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: The juice and zest of 2 blood oranges (or 1 Valencia orange); The juice and zest of 1 lime; The juice and zest of ½ a lemon; 2 tablespoons of maple syrup; 1 tablespoon of champagne vinegar (or white wine vinegar); 1 teaspoon of kosher salt; 1/3 cup of tahini; 6 cups of mixed sweet greens, rinsed and spun dry; 4 pink radishes, sliced in half-moons; 3 tablespoons of toasted pine nuts (see note); Edible flowers for decorating the top

May 24, 2021 by Carol Clayton in salad

SisterLand Salad with Edible Flowers and Citrus Tahini Dressing

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One of the joys of partnering with local, women-owned, SisterLand Farms, is discovering new and exciting foods that I once thought were inedible, like flowers. Who knew that the cheery purple and gold flowers that pop up in my sidewalk cracks every spring are actually edible! Violas, along with calendula, arugula and rosemary are just a few edible flowers that might be growing right in your own back yard. They add such a special touch to salads too, like you’ve stumbled into a fairy garden that you can eat for lunch!

Now that we’re eating flowers, let’s dive right into the dressing which is a lovely shade of pink (how cool is that?) from combining blood orange juice and tahini. Citrus zest and juice, mixed with rich tahini give the dressing a bright zing while still being sweet and creamy. I love using this dressing for salads but always keep some extra on hand to perk up leftover veggies, grains, and squash. It really tastes good on just about anything.

This spring salad features fresh sweet mixed greens, peppery radishes, and buttery toasted pine nuts, but feel free to experiment with what grows locally and seasonally in your area. Tossed with Citrus Tahini Dressing, you can’t go wrong!

Here are just a few reasons to enjoy SisterLand Salad with Edible Flowers:

o Customizable, use any combination of greens and vegetables you have on hand

o Beautiful, just look at those flowers!

o Delicious dressing, the recipe makes extra for future use

o Simple yet intensely flavorful

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Ingredients for SisterLand Salad with Edible Flowers and Citrus Tahini Dressing

SisterLand Salad with Edible Flowers Ingredients — Ingredients:

For the Dressing:
o   The **juice and zest** of 2 blood oranges (or 1 Valencia orange)
o   The juice and zest of 1 lime
o   The juice and zest of ½ a lemon
o   2 tablespoons of maple syrup
o   1 tablespoon of champagne vinegar (or white wine vinegar)
o   1 teaspoon of kosher salt
o   1/3 cup of tahini
For the Salad:
o   6 cups of mixed sweet greens, rinsed and spun dry
o   4 pink radishes, sliced in half-moons
o   3 tablespoons of toasted pine nuts (see note)
o   Edible flowers for decorating the top

*Makes 1¼ cups of dressing. Click on the ingredients in bold to see what I use.

Method for making SisterLand Salad with Edible Flowers and Citrus Tahini Dressing

Edible Spring Flowers for SisterLand Salad — Steps 1-3:

1.   Zest your oranges, lime, and lemon first. You need about 2 tablespoons of zest.
2.  Juice the citrus next. You need 2/3 cup of juice.
3.  Add the citrus zest, juice, maple syrup, vinegar, salt, and tahini to a glass jar with a lid. Shake vigorously until emulsified.

Note:

*You will have leftover dressing to save for future salads.

Toast your own pine nuts by adding them to a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.

More zesty recipes to dive into:

Sweet Lime Slaw

Sesame Ginger Tray Bake

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Printable Recipe Card:

Yield: 8 Servings

Author: Carol Clayton

SisterLand Salad with Edible Flowers and Citrus Tahini Dressing

( 0 reviews )

This Spring salad with edible flowers really lets the Citrus Tahini Dressing shine. Citrus zest and juice, combined with rich tahini give the dressing a bright zing while still being sweet and creamy. Top with edible flowers for a fairy garden touch!

Prep time: 15 MinTotal time: 15 Min

Ingredients

Citrus Tahini Dressing

The juice and zest of 2 blood oranges (or 1 Valencia orange)
The juice and zest of 1 lime
The juice and zest of ½ a lemon
2 tablespoons of maple syrup
1 tablespoon of champagne vinegar (or white wine vinegar)
1 teaspoon of kosher salt
1/3 cup of tahini

For the Salad

6 cups of mixed sweet greens, rinsed and spun dry
4 pink radishes, sliced in half-moons
3 tablespoons of toasted pine nuts (see note)
Edible flowers for decorating the top

Instructions

Zest your oranges, lime, and lemon first. You need about 2 tablespoons of zest.
Juice the citrus next. You need 2/3 cup of juice.
Add the citrus zest, juice, maple syrup, vinegar, salt, and tahini to a glass jar with a lid. Shake vigorously until emulsified.
Add the spring greens, radishes, and pine nuts to a large bowl. Toss to combine
Drizzle with salad dressing and toss again until the leaves are well coated. You will have leftover dressing.
Decorate the top with edible flowers.

Notes

*You will have leftover dressing to save for future salads.

Toast your own pine nuts by adding them to a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.

For step-by-step instructions and photos, see blog post.

Nutrition Facts

Calories

119.68

Fat (grams)

7.55

Sat. Fat (grams)

0.91

Carbs (grams)

12.76

Fiber (grams)

2.19

Net carbs

10.57

Sugar (grams)

6.86

Protein (grams)

2.92

Sodium (milligrams)

277.85

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

May 24, 2021 /Carol Clayton

salad

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Cowboy Caviar with Quinoa and Zesty Lime Dressing

May 03, 2021 by Carol Clayton in salad, side dish, dips and spreads

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Jump To Recipe

A few years back I tasted the most colorful and flavorful dish at a potluck and my life was never the same. This crowd-pleaser was cowboy caviar, or Texas caviar, as it’s also called. Layered with flavor, fool-proof, and totally delicious, this vegan gluten-free recipe has been my potluck or picnic go-to ever since.

Cowboy caviar is typically made with a mixture of black beans, black-eyed peas, loads of fresh veggies like corn, red pepper, tomato, and avocado, and flavored up with some onion, cilantro, and jalapeño then tossed with a vinaigrette style dressing.

For my vegan Cowboy Caviar recipe, I created a zesty lime dressing which I prefer to traditional oily Italian dressing. The lime adds a bright zing and pairs so well with creamy avocado. To make it a hearty salad, I also added quinoa which soaks up all that flavorful dressing and helps the caviar hold together. Served with crunchy tortilla chips, it’s a taste and texture dream come true.

Don’t be intimidated by the long list of ingredients. This recipe comes together fairly quickly if you have cooked beans/peas and quinoa on hand. It’s also easy to make ahead of time and holds well, making it an ever-popular potluck favorite.

Why I love Cowboy Caviar with Quinoa and Zesty Lime Dressing so much:

o Unexpectedly flavorful

o Easy to make ahead of time

o Picnic and Potluck friendly

o Holds well refrigerated for 3-4 days (great for leftovers!)

o Pleases all eaters and is allergy-friendly

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Ingredients for Cowboy Caviar with Quinoa and Zesty Lime Dressing

Vegan Cowboy Caviar Ingredients — Ingredients for the dressing:

o   3 tablespoons of freshly **squeezed lime juice**
o   2 teaspoons of **lime zest**
o   3 tablespoons of maple syrup
o   2 tablespoons of white wine vinegar
o   2 garlic cloves, minced
o   1 teaspoon of cumin
o   1 teaspoon of chili powder (mild or spicy)
o   2 teaspoons of salt
o   1 teaspoon of black pepper
Makes approx. ½ cup of dressing (click on the ingredients in bold to learn more)

Cowboy Caviar Ingredients — Ingredients for the caviar:

o   1½ cups (one 15 oz. can 425 grams) of black beans, drained and rinsed
o   1 cup of black-eyed peas (170 grams) drained and rinsed
o   1½ cups (278 grams) white quinoa, cooked
o   1 cup of sweet corn (fresh or frozen)
o   1 cup of red pepper, diced (1 medium red pepper)
o   2 Roma tomatoes, diced with seeds removed
o   1 large avocado, cubed
o   ¼ cup of red onion, finely diced
o   ¾ cup of cilantro, chopped
o   1 small jalapeño, finely diced with seeds and membranes removed
Makes approx. 8 cups of cowboy caviar

Method for making Cowboy Caviar with Quinoa and Zesty Lime Dressing

Cowboy Caviar Ingredients before dressing — Method:

1. If using canned beans and peas, drain and thoroughly rinse them to avoid a beany taste. Dice the pepper, tomato and avocado into ½” sized pieces, removing the seeds from the tomatoes. Fine dice the onion and the jalapeño.
2. In a large mixing bowl, place the beans, peas, quinoa, vegetables and cilantro. Gently stir until well mixed.
3. Whisk the lime juice and zest, maple syrup, vinegar, garlic and spices in a small bowl until well incorporated. Pour the dressing over the cowboy caviar and gently mix until evenly coated.

Vegan Cowboy Caviar with Oil-Free Dressing

Serve with on a bed of lettuce as a flavorful and filling salad with tortilla chips on the side!

Other tasty crowd-pleasers to try:

Sweet Lime Slaw

Carrot Top Pesto

Tofu Quiche with Fresh Garden Herbs

Printable Recipe Card:

Yield: 8 servings

Author: Carol Clayton

Cowboy Caviar with Quinoa and Zesty Lime Dressing

For my vegan cowboy caviar recipe, I created a zesty lime dressing. The lime adds a bright zing and pairs so well with creamy avocado. To make it a hearty salad, I also added quinoa which soaks up all that flavorful dressing and helps the caviar hold together. Served with crunchy tortilla chips, it’s a taste and texture dream come true.

Prep time: 20 MinTotal time: 20 Min