I recently received a lovely little punnet of edible flowers from the good people at Abel and Cole, who deliver my organic fruit and veggie box each week.  They were so incredibly pretty and a seasonal alternative source of nutrition I wanted to keep any recipes as simple as possible.  Well, this is about as simple as it gets and can be used as a side dish, on its own or made more substantial with the addition of the avocado salad, maybe a handful of sunflower or pumpkin seeds or sprouts.  Either which way it is super quick, super tasty and super pretty too!

Ingredients

1 bag of washed and drained organic salad leaves of your choice or a head of  your preferred lettuce ripped into small pieces

1 handful of organic cherry tomatoes washed and quartered

1/2 punnet of washed and drained edible flowers

1 teaspoon of organic wholegrain mustard

4 teaspoons of apple cider vinegar

3 tablespoons of  organic hemp oil

2 tablespoons of organic olive oil

1/2 teaspoon of xylitol or a drizzle of agave

salt and pepper for seasoning

Method

Arrange the lettuce tomatoes and flowers in a large serving bowl

In a small jar place all the other ingredients, close with a lid and give it a really good shake.

Drizzle over the salad and serve immediately.

Avocado Salad

This is so simple but such a tasty addition to any salad, served on wheat free sourdough or mushed with a squeeze of lemon, a handful of chopped coriander and served as lazy guacamole.

Ingredients

1 organic avocado peeled and roughly cut into bite size pieces

a large pinch of cayenne pepper

drizzle of olive oil

salt and pepper to season.

Method

Place the avocado in a small bowl.

Season with the cayenne pepper, salt and black pepper and mix through.

Serve straight away and enjoy!

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