Something totally new and different in the kitchen this month!
Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.
My garden is flourishing and with the theme being flowers my first thought was whether or not any of the blooms in my garden are edible? Basil, cilantro, strawberry blooms? Yes, they’re all edible. For a more extensive list of edible flowers check out Edible Cultivated Flowers.
This amazing classic salad has been a favorite for many years with a traditional Southwestern-style. It’s a fiesta of flavors. Made from juicy tomatoes, red onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salad serves as a great appetizer, snack, or side dish for Mexican night.
I made a few changes to a Conyers family favorite salsa recipe and created a chunkier salad that is fresh, easy to make and a family pleaser. The first time I made the recipe (a single serving) my daughter was in the kitchen with me. After I took all the photos it wasn’t minutes before she ate the entire serving. Once she got passed “that’s weird” Alyssa said the salad is better with the flowers added.
The cilantro flowers have the same cilantro flavor with an added hint of pepper which makes a nice combination in the fresh summer salad.
I’ve been looking forward to sharing this recipe for weeks!
The flavors and textures of halved grape tomatoes and avocados with cilantro flowers, cilantro, onion, garlic, lime juice, and sea salt make a perfect summer side dish or simple appetizer with tortilla chips. Gluten free. Vegan. Dairy Free.
- 4 cups grape tomatoes, halved
- 1/2 cup red onion, chopped
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon garlic, minced
- 1 jalapeno, diced (optional)
- 1 cup cilantro
- 1 avocado, diced
- sea salt and pepper to taste
- small handful cilantro flowers
- In a large bowl combine tomatoes, red onion, lime juice, garlic, jalapeño and cilantro. Mix well
- Add diced avocado and cilantro flowers and toss gently.
- Add salt and pepper to taste.
After preparing the salad, chill if not serving immediately.
Note: Not all blooms are recipe friendly. Research your flowers of choice using reliable sources of information before adding them to your recipes.
I would love to chat.
Have you ever used flowers in a recipe? What’s on your Cinco de Mayo menu?
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