To celebrate the start of May harvest, we created this seasonal Spring Blossom Salad with some mighty impressive chefs at last Saturday’s Camp Panic fair hosted by KidKlass NYC. With culinary prowess and an eagerness to yield a mixing spoon, children visiting our table helped toss up a crisp salad using seasonal ingredients from the farmers market – an adventure we love sharing with our campers at our Food & Garden Summer Camp each year.
These up-and-coming chefs showed off their skills as botanists as well, as they accurately identified the parts of the plants represented by our salad ingredients. All six parts of the plant – root, stem, leaf, flower, fruit, and seed- are used in this salad to unlock the full nutritional benefits plants have to offer. See if you can match up the ingredient with the part of the plant it represents!
The key to making this recipe is flexibility. Take a trip to the market to see what’s available from local farms and adjust the recipe accordingly. Or use what’s growing in your own backyard. Go foraging for wild dandelions and turn a weed into a delightfully yellow addition to your Spring Blossom Salad.
Cultivate culinary creativity this spring!
Spring Blossom Salad
- 6 cup fresh spinach, chopped
- 2 cup asparagus, chopped
- 2 cup radishes, thinly sliced
- 4 pears or apples, diced
- ½ cup sunflower seeds
- ¼ cup edible pansies, nasturtium, or dandelions
- ½ cup olive oil
- ½ cup white balsamic vinegar
- 1 clove garlic, minced
- salt and pepper to taste
1. Mix together spinach, asparagus, radishes, pears, sunflower seeds, and edible flowers in a large bowl.
2. Whisk oil, vinegar, garlic, salt and pepper. Toss with salad ingredients. Enjoy!
Parts of the plant identified: root (radish), stem (asparagus), leaf (spinach), flower (pansy, nasturtium, dandelion, etc), fruit (pear or apple), and seed (sunflower seed)