Spring-inspired wild flower salad with a lemony-mint dressing

spring inspired plant-based raw vegan salad

We are experiencing a glorious Springtime here in the Southern hemisphere and I thought I would celebrate this with an easy, fun and super nutritious salad. Inspired by the gorgeous flowers in bloom at the moment this salad is packed with nutritious dense wild foods such as dandelion greens, oxalis flowers, pelargoniums, wild spinach and spekboom.

I foraged most of these ingredients either from my vegetable garden or out on the farm, harvesting the wild edible greens and flowers.

I hope you enjoy this spring inspired salad as much as I did

(We actually made a very similar salad on our last Wild Women’s retreat as shown above- I just tweaked the recipe slightly to suit the availability of the season)

Spring-inspired wild flower salad with a lemony-mint dressing

Makes: 1 large salad (serves 6 people)


For the salad:

  • 1 cup mustard greens, rinsed and chopped

  • 1 cup curly leaf lettuce, rinsed

  • 1 cup kale, rinsed and chopped

  • 1 cup baby spinach, rinsed

  • 1/3 cup wild spinach, rinsed

  • 1/3 cup chickweed, rinsed

  • 1/3 cup spekboom leaves, rinsed

  • 1 cup kalamata olives

  • 1 cup mixed edible flowers (dandelion, oxalis, nasturtiums, honeysuckle, wild garlic, chives, wild sage, wild rosemary, pelargonium, dianthus, pansies and any others you have available)

  • 1 cup fresh baby peas

  • 1 cup sugar snaps

  • 1/2 cup finely sliced fennel

  • 2 avocados, sliced

  • 1 cup cape gooseberries

  • 1 lemon, juice of

For the dressing:

  • 1 cup cold pressed olive oil

  • 1 cup fresh mint

  • 2 tbsps raw honey or maple syrup

  • 1 cup fresh lemon juice and the zest of (around 5-6 lemons needed for 1 cup juice)

  • 1 tablespoon of whole grain mustard

  • salt and pepper


  • Prepare the leaves (except the kale) by placing them in a large bowl of water.

  • Drain the water and rinse the leaves then spin in a salad spinner to dry off

  • Take the kale and rub liberally with olive oil and lemon juice and sprinkle a bit of salt, leave it to wilt for about 15-30min before adding it to the rest of the greens

  • add all the other ingredients to the leaves in a large serving platter, besides a few of the flowers

  • Decorate the salad by scattering the remaining flowers on top

  • To make the dressing, combine all of the ingredients in a food processor and blend until well combined. if the dressing is too thick, add some water to thin it out and blend again until the desired consistency is achieved

wild flowers edible raw salad