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An Organic Gardener’s Salad

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5 from 1 review

  • Author: Alisha Randell
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1/4th pound (112.5g) young rainbow chard, (leaves and stems sliced)
  • 1 small bunch arugula leaves, trimmed
  • 1/4th pound (112.5g) baby romaine leaves
  • 4 baby cucumbers, thinly sliced
  • 16 Baby kiwi, halved
  • 1 Tbs (15 ml) Lavender flowers
  • 68 Apple mint leaves, torn
  • 1 large orange bell pepper, sliced
  • 1/8th cup (30ml) fresh lemon, orange and lime juice combined
  • 1/4th cup (60ml)Sunflower oil
  • 1 tsp (4g)raw sugar
  • Salt and Pepper to taste


  1. Trim the stems of your chard, and slice up like you would celery.
  2. Tear or roughly chop all of your greens and apple mint.
  3. Use a madoline slicer or sharp pairing knife to thinly slice cucumbers lengthwise.
  4. Peel and halve baby kiwi.
  5. Thinly slice bell pepper.
  6. Add fruits and vegetables to a mixing bowl, or layer out on individual plates.
  7. Prepare your dressing by adding freshly squeezed juices to a small bowl, while slowly adding oil.
  8. Add salt and pepper, whisking until incorporated.
  9. Add lavender flowers or other edible flowers.
  10. Toss salad with dressing, or drizzle onto individual salads


Use whatever seasonal fruits and vegetable are available to you, but try to add as much variety of color that you can

  • Prep Time: 15 mins
  • Cook Time: 10 mins
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