# Garden Bloom Salad ## Description An enchanting edible flower salad that transforms your plate into a vibrant botanical garden. This stunning creation features layers of colorful edible flowers including pansies, violas, nasturtiums, and delicate rose petals artfully arranged over a bed of fresh microgreens. Creamy burrata cheese provides a luxurious contrast, while cherry heirloom tomatoes add bursts of sweet acidity. The honey-lavender vinaigrette ties everything together with floral notes, while bee pollen and crystallized violets add textural interest and visual drama. This Instagram-worthy salad is as nutritious as it is beautiful, packed with antioxidants, vitamins, and beneficial plant compounds. ## Quick Facts - Calories: 285 per serving - Prep Time: 25 minutes - Cook Time: Not specified minutes - Total Time: 25 minutes - Servings: 4 - Difficulty: medium - Cuisine: Fusion - Health Score: 8.5/10 ## Nutrition Per Serving - Calories: 285 - Protein: 12g - Carbohydrates: 18g - Fat: 19g - Fiber: 4g - Sugar: 12g - Sodium: 320mg ## Dietary Information This recipe is: Vegetarian, Gluten-Free, Nut-Free ## Ingredients (4 servings) - 4 cups mixed microgreens (pea shoots, micro arugula, micro basil) - 12 flowers edible pansies (gently washed and dried) - 16 flowers edible violas (various colors) - 8 pieces nasturtium flowers and leaves (peppery flavor) - 20 petals organic rose petals (pesticide-free) - 8 oz burrata cheese (room temperature) - 2 cups heirloom cherry tomatoes (mixed colors, halved) - 3 tablespoons honey (for vinaigrette) - 1 teaspoon dried culinary lavender (for vinaigrette) - 2 tablespoons champagne vinegar - 4 tablespoons extra virgin olive oil - 1 teaspoon dijon mustard - 2 tablespoons bee pollen (for garnish) - 12 pieces crystallized violets (for garnish) - 1 pinch sea salt flakes - 1 pinch freshly cracked black pepper ## Instructions 1. Prepare the honey-lavender vinaigrette by combining honey, dried lavender, champagne vinegar, dijon mustard, and a pinch of salt in a small bowl. Let steep for 10 minutes to infuse the lavender flavor. 2. Strain out the lavender and whisk in the olive oil slowly to create an emulsion. Season with black pepper and set aside. 3. Gently wash all edible flowers in cold water and pat completely dry with paper towels. Handle delicately to preserve their shape. 4. Arrange microgreens on four chilled plates, creating a natural, garden-like base with varying heights and textures. 5. Tear burrata into rustic pieces and nestle among the microgreens. Scatter halved heirloom tomatoes artfully around the plate. 6. Begin placing the edible flowers, starting with larger blooms like pansies and nasturtiums, then filling in with smaller violas and rose petals. Create natural clusters and cascades for a garden-fresh appearance. 7. Drizzle the honey-lavender vinaigrette lightly over the salad. Finish with a sprinkle of bee pollen, crystallized violets, and sea salt flakes. Serve immediately. ## Allergen Information Contains: dairy, bee pollen ## Tags creative, instagram, edible flowers, garden-to-table, artistic, gourmet ## Source Recipe by: CalorieGram AI ## Machine-Readable Data ### Recipe Metadata ```json { "id": "085282c2-9ba7-4829-9141-90b5ddb89922", "youtube_id": null, "title": "Garden Bloom Salad", "cuisine_type": "Fusion", "meal_type": [ "lunch", "dinner" ], "difficulty_level": "medium", "servings": 4, "prep_time_minutes": 25, "cook_time_minutes": null, "total_time_minutes": 25, "health_score": 8.5, "created_at": "2025-06-25T19:10:19.000Z", "updated_at": "2025-06-25T19:10:19.000Z" } ``` ### Ingredients Data ```json { "servings": 4, "ingredients": [ { "name": "mixed microgreens", "amount": 4, "unit": "cups", "notes": "pea shoots, micro arugula, micro basil" }, { "name": "edible pansies", "amount": 12, "unit": "flowers", "notes": "gently washed and dried" }, { "name": "edible violas", "amount": 16, "unit": "flowers", "notes": "various colors" }, { "name": "nasturtium flowers and leaves", "amount": 8, "unit": "pieces", "notes": "peppery flavor" }, { "name": "organic rose petals", "amount": 20, "unit": "petals", "notes": "pesticide-free" }, { "name": "burrata cheese", "amount": 8, "unit": "oz", "notes": "room temperature" }, { "name": "heirloom cherry tomatoes", "amount": 2, "unit": "cups", "notes": "mixed colors, halved" }, { "name": "honey", "amount": 3, "unit": "tablespoons", "notes": "for vinaigrette" }, { "name": "dried culinary lavender", "amount": 1, "unit": "teaspoon", "notes": "for vinaigrette" }, { "name": "champagne vinegar", "amount": 2, "unit": "tablespoons", "notes": null }, { "name": "extra virgin olive oil", "amount": 4, "unit": "tablespoons", "notes": null }, { "name": "dijon mustard", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "bee pollen", "amount": 2, "unit": "tablespoons", "notes": "for garnish" }, { "name": "crystallized violets", "amount": 12, "unit": "pieces", "notes": "for garnish" }, { "name": "sea salt flakes", "amount": 1, "unit": "pinch", "notes": null }, { "name": "freshly cracked black pepper", "amount": 1, "unit": "pinch", "notes": null } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 285, "macros": { "protein_g": 12, "carbs_g": 18, "fat_g": 19, "fiber_g": 4, "sugar_g": 12, "sodium_mg": 320 }, "dietary_tags": { "vegan": false, "vegetarian": true, "gluten_free": true, "dairy_free": false, "nut_free": true } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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