Floral Holiday Feast Vegan Creation

Vegan festive salad with arugula, edible flowers, and sliced vegetables, topped with pine nuts and gold leaf, on a simple elegant table setting.
Floral Holiday Feast Vegan Creation

Introduction

Celebrate the beauty of today's floral holiday feast with a dish that's as vibrant as it is flavorful. This vegan creation combines edible flowers and fresh, seasonal ingredients, creating a masterpiece that's perfect for any festive table.

Ingredients

  • 1 cup of mixed edible flowers (such as pansies, nasturtiums, and violets)
  • 2 cups of arugula
  • 1/4 cup of sliced radishes
  • 1/2 cucumber, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup of pine nuts, toasted
  • 2 tablespoons of olive oil
  • 1 tablespoon of white balsamic vinegar
  • Salt and pepper to taste
  • Edible gold leaf for garnish (optional)

Instructions

  1. Gently wash the edible flowers and arugula, and pat them dry.
  2. In a large salad bowl, combine the arugula, edible flowers, sliced radishes, and cucumber.
  3. Add the sliced avocado and toasted pine nuts to the bowl.
  4. In a small mixing bowl, whisk together olive oil, white balsamic vinegar, salt, and pepper.
  5. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  6. Serve the salad on plates and garnish with edible gold leaf if desired.

Enjoy this delightful dish as part of your floral holiday feast. Its combination of fresh flavors and aesthetic appeal is sure to make it a new favorite for special occasions!

Hiroshi

Additional Information
NutritionfactsCalories: 210, Fat: 15g, Carbs: 18g, Protein: 4g 
Preparation Time15 minutes 
Allergy InformationPossible nut allergy due to pine nuts