Summer Salad with Cucumber Dressing

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Add a pop of color and an array of powerful phyto nutrients to your salads by garnishing them with edible flowers! This recipe by Lisa Viger of Raw on $10 a Day or Less is light and refreshing and perfect for the warmer months ahead. Enjoy!


5 ounces arugula
1 cucumber, sliced
about 12 cherry tomatoes
1 medium onion


1 cucumber peeled and chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon agave (or liquid sweetener of choice)
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon pepper

edible flowers for garnish


Assemble the salad

I used a white cherry tomato I grew this year, called Italian Ice, but any cherry tomato will do.


In a bullet type blender, puree all the dressing ingredients until smooth and creamy.



There are all sorts of edible flowers that can be grown in a home garden. I've used viola's and a pansy here, but other common edibles are rose, impatiens, nasturtium, carnation, cornflower, day lily, dandelion, fuchsia, gladiola, lilac, lavender, marigold, violet, and nearly all edible herb flowers. Just make sure you always know what you're eating.

Lisa VigerAbout Lisa Viger

Lisa Viger is an artist, photographer, market gardener, and food blogger. She loves all the animals with whom she shares this beautiful planet, and enjoys showing others that a healthy vegan lifestyle can be economical, simple, fun, and delicious, too. Check out Lisa's amazing blog Raw on $10 a Day or Less:

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