Flower Vegetable Salad

A Colorful & Crunchy Floral Delight

Bring a burst of color and freshness to your plate with this Flower Vegetable Salad – a light, nutritious mix of everyday veggies and edible flower petals like pumpkin or hibiscus. It’s as beautiful as it is healthy, combining crunchy textures with a hint of citrus and the natural charm of flowers.

This salad is raw, plant-based, rich in fiber, and ideal for summer meals, picnics, or as a festive side dish that doubles as a conversation starter!

INGREDIENTS:

• 2 tbsp chopped cucumber

• 1 tbsp chopped tomato

• 1 tbsp grated carrot

• 1 tbsp edible petals (pumpkin or hibiscus)

• Salt to taste

• Few drops of lemon juice

METHOD OF PREPARATION:

Step 1: Prepare the Vegetable Base

In a mixing bowl, combine the chopped cucumber, tomato, and grated carrot. These fresh vegetables provide a crunchy, hydrating base that pairs well with the delicate petals.

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Step 2: Add Flowers & Seasoning

Now, add the edible flower petals — choose pumpkin flowers for a mild sweetness or hibiscus petals for a tangy twist. Sprinkle salt to taste and a few drops of lemon juice for that perfect zing.

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Step 3: Toss Gently

Using a spoon or your hands, toss the salad gently so the flowers don’t bruise. The goal is to keep the colors bright and the textures intact.

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Step 4: Serve Fresh

Plate the salad immediately and serve it fresh. It’s a delightful starter or side dish — visually striking and packed with natural goodness!

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