serves 2 ~ $2.63 per serving
- 5 ounces arugula ($2.50)
- 1 cucumber, sliced ($.50)
- about 12 cherry tomatoes ($1.00)
- 1 medium onion ($.10)
- 1 cucumber peeled and chopped ($.50)
- 2 tablespoons olive oil ($.10)
- 2 tablespoons lemon juice ($.40)
- 1 tablespoon agave ($.10)
- 1 teaspoon tarragon ($.05)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- edible flowers for garnish
Raw food is usually effortlessly pretty and photogenic, but this salad was unusually so. I love these viola's. They've kept going all summer long and are still at it. I'll bring them inside when it starts to get cold and see if I can nurse them along for a while.
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.
nutritional information: calories: 258 fat: 16 gr carbs: 34 gr protein: 5 gr