Spring flower salad with asparagus


I brought the spring to my plate.

In many ways: first there are some wild flowers on my plate! This looks beautiful, adds some color to your plate and of course you can eat them. The easiest thing is to pick some daisies or other wild flowers from your garden, but there are also wild flower salad mixes that you can buy in some organic shops.

Second there are some young beech tree leaves in my salad. One of my best friends is studying forestry engineering and she told me, that they would be great in the salad right now in spring. The fresh beech tree leaves are very tasty, full of chlorophyll and they match a spring salad perfectly. This is definitely something uncommon, but I always like to try great new things, and why not some tree leaves? It's amazing what our nature gives us and from what we can nourish.



The third thing is the green asparagus. I like asparagus and I am always looking forward when it is finally in season! My family eats white asparagus more often, but I really discovered the green one for me, as it is much easier to make and really tasty. I simply roasted it in a pan with some sunflower oil and seasoned it well! You will see, this is a great thing to add to your salad.

Finally there is spring onion (spring is already in its name, so it needed to be in this salad!), baby tomatoes, sunflower seeds and radish sprouts in there, together with two hands full of mixed leaf salad.

I made a tahini dressing for this salad, which goes really well with the asparagus, as it is a little creamy and also the taste matches perfectly. I made this one with my homemade tahini, which is also a great recipe for you to try!


Spring flower salad with asparagus

(serves one)




2 hand full mixed salad

4 stems asparagus

5 baby tomatoes

1 spring onion

1 tbsp sunflower seeds

fresh radish sprouts

some young beech tree leaves and wild flowers

some sunflower oil

salt, pepper, basil, oregano, rosemary, chili flakes


1 tbsp homemade tahini

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp water

1/3 tsp salt and pepper

1 tsp nutritional yeast

1/2 tsp basil, oregano, rosemary, chili flakes






1. Start with washing the salad, the asparagus and the tomatoes.

2.  Cut of the ends of the asparagus and roast it in a pan with some high quality sunflower oil until it becomes a little brown. Season with the salt, pepper, basil, oregano, rosemary and chili flakes.

3. Place the salad and the asparagus on a plate, cut the tomatoes in quarters and add those, as well as the radish sprouts, finely cut spring onion, sunflower seeds, young beech tree leaves and wild flowers.

4. In a jar combine all the ingredients for the dressing, shake well and pour over your salad.