Green Summer Salad with Violets and Radishes

Green Summer Salad with Violets and Radishes | The Herb Diaries
Green Summer Salad with Violets and Radishes | The Herb Diaries

Ingredients:
Serves 2

2 handfuls of rocket
2 handfuls of watercress
A few radishes
1/4 of a cucumber
1/2 cup of edamame beans
Small handful of cress
A few mint leaves

For the dressing:

1/2 lemon, juiced
2 tablespoons of olive oil
1/2 teaspoon of dijon mustard
Salt and pepper

A few edible flowers (I used violets) to decorate

Green Summer Salad with Violets and Radishes | The Herb Diaries

Method:

Boil or steam the edamame beans for roughly 5 minutes or until cooked through, then drain and leave to cool. Slice and quarter the cucumber, thinly slice the radishes and finely chop the mint leaves.
To make the dressing, simply whisk together all the ingredients.
Toss your salad with the dressing in a large bowl, sprinkling with edible flowers before serving.

Green Summer Salad with Violets and Radishes | The Herb Diaries
Green Summer Salad with Violets and Radishes | The Herb Diaries