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Lilly’s Table

 
 
Pink & Green Radishes
Beet Hummus
© Lillys-Table.com Photo of Lavender Spring Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lavender Spring Salad

from Pink, Green & Lavender Spring Salads with Beet Hummus & Carrot Coins, the Week of May 3, 2015.
View the previous or next recipe for this meal.

Lavender infused honey and a light sprinkle of the buds takes this salad to a more romantic, sweet place. The floral taste is subtle but delightful. The crispy, salty prosciutto balances out the dish, but feel free to substitute salty nuts instead. Most spring vegetables play along nicely, including artichokes, radishes or even fiddleheads, pea shoots and english peas.

Ingredients

  • ¼ cup honey
  • 1 cup water
  • 2 tablespoons lavender
  • 3 tablespoons extra-virgin olive oil
  • 3 slices prosciutto
  • 4 cups baby spinach
  • 1 carrot, peeled, or a few radishes
  • 1 cup cauliflower, crumbled
  • ½ lb asparagus, cut in 2-inch pieces
  • ¼ cup pistachios, chopped
  • 1 lemon

Serving Size: 2 People

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Preparation Instructions

Bring the water, honey and lavender up to a simmer over medium heat for about 15 minutes until it is reduced in half. Strain out the lavender buds and use in the dressing.

Crisp up the prosciutto. Place a splash of olive oil and prosciutto over medium heat. Allow it to bubble up for just a few minutes. When it is crispy, remove and set aside.

Prepare the vegetables:
Wash and dry the spinach.
Slice the carrots or radishes in paper-thin disks.
The cauliflower should be in small bites.
The asparagus in two-inch pieces.
Toss together or arrange on individual plates with a sprinkle of the pistachios or almonds.

Whisk the lemon juice, olive oil and lavender-syrup together. Season with salt, to taste.

Drizzle on the salad.