Eat the Flowers: Nasturtium Salad with Peaches and Pepitas

Often by July the lettuce in our garden is less than desirable. It’s generally gone to seed, and bitter.

But that doesn’t mean that we aren’t enjoying fresh, garden picked salad. One of our favorite hot weather plants for salad? Nasturtium.

Both the flowers and leaves of nasturtium are edible, mildly peppery, and delicious; we include them both in our nasturtium salad.

Squash, comfrey, calendula and nasturtium growing under our apple trees.

And nasturtium salad may just be one of the prettiest salads to grace our table. Add some peaches and pepitas and you’re ready to serve the most discerning guest!

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Nasturtium Salad with Peaches and Pepitas

Use both the flowers and leaves of nasturtium to make an amazing summer salad!

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Course: Salad

Prep Time: 10 minutes minutes

Ingredients

• 4 cups nasturtium leaves and flowers
• 2 ripe peaches pitted and sliced
• 1/8 cup thinly sliced scallions
• 1/4 cup pepitas shelled pumpkin seeds
• 2 tablespoons fresh lemon juice or apple cider vinegar
• 1/3 cup olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon sea salt
• 1 clove pressed garlic

Instructions

• Toss nasturtium leaves and flowers, peaches, scallions, and pepitas with dressing made of lemon juice or apple cider vinegar, olive oil, maple syrup, sea salt and garlic. Serve immediately.