This salad was made with mostly wild foraged food from the Lumby BC area. Plus one store bought cucumber :)
Ingredients used
1.) 2 cups fresh wild watercress
2.) 1 cup fresh violet flowers
3.) 1 cup fresh violet leaves
4.) 1.5 cups dandelion leaves
5.) 1 cup fresh dandelion flowers
6.) 1 small field cucumber
Hope you enjoy this salad recipe as much as a do :)
Its one of my favorite spring salads.
When I harvest food from the wild I always try to harvest in a sustainable way to insure there will be some left to reproduce and for wildlife that depends on the food as well.
“Did you know watercress has 100% of your daily intake of vitamin K. and also contains some trace minerals like phosphorus and potassium.
I never used a dressing in this recipe, but you can add your favorite dressing if wanted.
I like a light balsamic vinaigrette dressing or a olive oil, fresh lemon with a hint of salt and pepper goes well with this salad.
Places I found the food used in the recipe.
The watercress was found growing by a natural spring run off outside of Vernon BC.
The violet flowers and leaves were harvested in a meadow near Lumby BC.
I found the dandelion flowers and leaves growing in a old cut block from logging.
The cucumber was found at a groceries store :p.
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