Califonia Bountiful
Side Dish

Flower power salad

A salad that looks good and tastes even better!

Owner/Chef Jonathan Rollo

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Juice of 1 lemon
Zest of 2 lemons
2 tbsp. minced garlic
1 shallot, minced
2 tbsp. apple cider vinegar
Salt and pepper, to taste
2 tbsp. olive oil

4 cups Red Russian kale
1/4 cup chopped watermelon
1 Ruby Red grapefruit, peeled and segmented
1/4 cup heirloom cherry tomatoes
1 watermelon radish, sliced thinly
Edible flowers (optional)


For dressing: Combine all ingredients, except oil, in a food processor; process until smooth. With processor on, slowly pour oil through food chute and process until well blended.

For salad: Place all ingredients in a bowl, add dressing and toss well. As a garnish, pick out edible flowers to place on top of salad when you plate.

Serves 2

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