Easy Fresh and Foraged Violet Salad

This tasty salad is incredibly gourmet with the only real cost being a fresh avocado. Everything else is easily foraged from the pantry and outdoors. This salad is stunning with the impressive fiddleheads, the rich avocado and the delicate violets. I think it would be a great choice for Mother’s Day brunch paired with quiche.

Here is an ingredient list, use your own judgment for proportions.

Violet Greens

Mixed Spring Greens (dandelions, mints, etc…) 

Violet flowers

Blanched or pickled fiddleheads

Grilled ramps or sliced green onion

Toasted Walnuts

Dress with Olive Oil and Balsamic Vinegar

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