Mixed Greens and Purple Carrot Salad
Mixed greens, purple carrots, chervil, and edible flowers dressed simply with olive oil, salt, and a few drops of lemon.
By Moow Editorial ·
- Dress the greens immediately before serving so they stay crisp.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 230 kcal
- Protein: 8 g
- Carbohydrates: 24 g
- Fat: 15 g
- Fiber: 6 g
- Sodium: 382 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 5 ounces (140 g) mixed salad greens
- 2 medium purple or orange carrots
- 1/2 cup loosely packed chervil or flat-leaf parsley leaves
- 12 food-grade edible flowers, optional
- 2 tbsp olive oil
- 1/4 teaspoon fine salt
- 1 tablespoon fresh lemon juice
Directions
1. Wash the greens, chervil, and carrots thoroughly and dry them well.
2. Tear or cut the greens and chervil into bite-size pieces. Peel the carrots, cut them into thin matchsticks, and add everything to a bowl.
3. Add the olive oil, salt, and lemon juice and toss gently.
4. Garnish with the edible flowers and serve immediately.
Sources
Use only flowers specifically sold as food-grade and free of unsafe pesticide residues; not every decorative flower is edible. Wash all produce and refrigerate promptly.