Autumn has definitely fallen over Ireland and colder weather is blowing in. When I’m out wandering about town, I pull my collar up to keep the chill from slipping down my neck. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm.
This salad is a gorgeous starter for a comforting bowl of soup. Sometimes combining just a couple seasonal elements in a simple way, allows each ingredient to shine without a lot of fuss. It’s easy, uncomplicated and just the kind of food I like to eat every day.
Squash blossoms are a seldom seen treat in most super markets due to their incredibly short shelf life – several hours once plucked in worst cases and only several days in best cases if handled very carefully. Typically, you have to come by these bright and fragile delicacies at your local farmer’s market or even better yet, in your own home garden. Once these bright blossoms make their way into your kitchen, it won’t be long before your little finger foodie and family realize what a treat they’re in for – not only will you get quite a kick out of eating flowers, you will also reap a few health benefits. Squash blossoms are high in calcium and iron and especially high in vitamins A and C.
The easiest and arguably the best way to use squash blossoms is raw, eat them with a drizzle of great quality oil and salt or toss them into any salad. The squash blossom is simple, ethereal and easily over powered so try to go easy on the dressings and accouterments.
Squash Blossom Salad
- 2 Tbsp. lemon juice
- 5 Tbsp. olive oil
- pinch of sea salt
- pinch of black pepper
- assorted greens
- 1 radish, sliced
- 2 cups small squash blossoms, stems removed
- 3 Tbsp. sunflower seeds
- 1 avocado, peeled and sliced
- Whisk together lemon juice, oil, salt and pepper in a small bowl.
- Divide greens, assorted vegetables and squash blossoms on two plates. Drizzle with dressing and top with sunflower seeds. Devour.
(Photo Credit: my sister, Jenny Norris – jjnorris.com)