Basil & Nasturtium Summer Salad
A colorful summer salad combining basil, nasturtium leaves, fresh plums, toasted pecans, and edible blossoms with a lemon vinaigrette.
Servings 4 servings
Ingredients
- 1 cup basil leaves
- 1 cup nasturtium leaves
- 7 cups baby salad greens
- ½ teaspoon kosher salt
- 4 ripe plums (seeded and quartered)
- ½ cup toasted pecans
- 12 nasturtium blossoms
- ⅓ cup + 2 tablespoons lemon vinaigrette
Instructions
- Place basil, nasturtium leaves, and salad greens in a large bowl.
- Sprinkle salt over salad mix.
- Pour 1/3 cup vinaigrette over salad and gently toss.
- Divide salad between 4 plates, top with plum quarters and pecans.
- Drizzle remaining vinaigrette over salads and top each with 3 nasturtium blossoms.
Notes
Credit: cookwithsusan, Food52 (2010).
