Clarity Cucumber, Feta Herb Floral Bouquet Salad.

Yields1 Serving
Prep Time15 mins
 1 cup feta cheese (or non-dairy option)
 2 large cucumbers
 1/8 cup red onion, thinly sliced
 2 tablespoons fresh dill, finely chopped
 2 tablespoons fresh mint, finely chopped
 3 tablespoons coconut oil
 1 ½ tablespoons freshly squeezed lemon juice
 Himalayan sea salt and freshly ground black pepper, to taste
Garnish:
 Flower power edible flowers*: I used Violets/Pansies, Calendula, Nasturtium
 Chia seeds or hemp hearts
 A splash of love
 
1

Crumble the feta into a large bowl.

2

Slice cucumber into ½ inch sections.

3

Add to the bowl along with the onion, dill and mint.

4

Combine with the oil and lemon juice and season with salt and pepper.

5

Mix well, sprinkle with chia or hemp and enjoy!

*Flower Power Menu:
6

I’ve added a bouquet of edible flowers to this salad for added colour and yes, nutrition! Flowers are great for salads, syrups, teas, desserts, cakes, cookies, so why not?

7

Violets/Pansies: Not are they beautiful to look at, they are also high in fiber, vitamin A/C and are said to be a good blood cleanser, antioxidant, anti-inflammatory and good for respiratory issues. They taste mildly floral with a hint of wintergreen!

8

Calendula: Also known as the marigold, it has been used for centuries, both internally and topically, to heal wounds, burns, and rashes. The sunshiny flowers are a traditional remedy for supporting the immune system and lifting the spirits. If that weren’t enough, the edible ray florets of the flower heads (which look like yellow petals) are bursting with nutrition, high in vitamin C, high in minerals, antioxidant compounds, anti-inflammatory. Has a subtle peppery flavour.

{GF}

Ingredients

 1 cup feta cheese (or non-dairy option)
 2 large cucumbers
 1/8 cup red onion, thinly sliced
 2 tablespoons fresh dill, finely chopped
 2 tablespoons fresh mint, finely chopped
 3 tablespoons coconut oil
 1 ½ tablespoons freshly squeezed lemon juice
 Himalayan sea salt and freshly ground black pepper, to taste
Garnish:
 Flower power edible flowers*: I used Violets/Pansies, Calendula, Nasturtium
 Chia seeds or hemp hearts
 A splash of love
 

Directions

1

Crumble the feta into a large bowl.

2

Slice cucumber into ½ inch sections.

3

Add to the bowl along with the onion, dill and mint.

4

Combine with the oil and lemon juice and season with salt and pepper.

5

Mix well, sprinkle with chia or hemp and enjoy!

*Flower Power Menu:
6

I’ve added a bouquet of edible flowers to this salad for added colour and yes, nutrition! Flowers are great for salads, syrups, teas, desserts, cakes, cookies, so why not?

7

Violets/Pansies: Not are they beautiful to look at, they are also high in fiber, vitamin A/C and are said to be a good blood cleanser, antioxidant, anti-inflammatory and good for respiratory issues. They taste mildly floral with a hint of wintergreen!

8

Calendula: Also known as the marigold, it has been used for centuries, both internally and topically, to heal wounds, burns, and rashes. The sunshiny flowers are a traditional remedy for supporting the immune system and lifting the spirits. If that weren’t enough, the edible ray florets of the flower heads (which look like yellow petals) are bursting with nutrition, high in vitamin C, high in minerals, antioxidant compounds, anti-inflammatory. Has a subtle peppery flavour.

Notes

Clarity Cucumber, Feta Herb Floral Bouquet Salad.