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Oak Roasted Salmon Salad with Edible Flowers
A gorgeous spring salad.
This spring salad of Oak Roasted Salmon was so simple to create, looked stunning and tasted wonderful!
We used a base of mixed leaves – just use your favourite – and topped with it with blanched asparagus spears, prawns and quails eggs, garnished with edible wildflowers.
Peeled prawns are easy (if you’re lazy like me!) but whole prawns are beautiful (if your guests like to get their hands dirty!) – I especially love the more ‘whiskery’ prawns!
We used primroses, forget-me-nots, violets and alkanet to celebrate the season but any edible flowers will do. The Woodland Trust has an excellent guide to foraging so you can find the very best wild produce to top your salad in any season.