On Mother’s Day I went on a day trip to Lavender Ridge Farms around Gainesville, Texas. I got to experience a delightful salad with a hint of lavender and just loved it!

Lavender is one of the many ingredients in Herbes De Province, but I have never used it by itself. It must be used with a delicate hand as it can taste a little like perfume. The little jolt of flavor is similar to star anise or fennel.

Anyway, I was playing an episode of Chopped with myself and looking at ingredients I needed to use.  Summer squash was one of the ingredients to I decided to make both a soup and a salad with the squash. (Soup recipe here).

Plant based yogurt was a base for the creamy dressing with lemon and lavender. It was a hit! The key is to serve this salad crisp and cold!

I use preserved lemons in this recipe. Learn how to make your own here. Lemon zest works fine but if you ever tried this flavor bomb, you will want them around too!

Image of a salad with summer squash and asparagus

Summer Squash salad with lavender

This salad features spring and summer vegetables like summer squash and asparagus. The dressing is a creamy vinaigrette that has lemon, garlic and a hint of lavender.
This salad is made of a bed of mixed greens like little Gem lettuce. It uses sweet vidalia onions, raw shredded squash, lightly blanched asparagus, spring radishes, sliced almonds and mint.
Print Recipe
Prep Time20 minutes
Cook Time5 minutes
Servings4
AuthorSnap Pea Sheep
Cost4

Equipment

  • Grater or shredder

Ingredients

  • 1 Summer squash Sizes vary so aim for 1/2 cup squash per person.
  • 2 Slices Preserved lemons Or use zest of one lemon
  • 1/4 Tsp Salt
  • 1 Head Romaine lettuce
  • 4 Slices Vidalia onions Use green onions if preferred
  • 8 - 12 Spears Asparagus Blanched
  • 8 Radishes
  • 20 leaves Fresh mint Optional
  • 4 Tbsp Sliced almonds Optional

Creamy Lavender Dressing

  • 1/2 Cup Plant yogurt I use So Delicious unsweetened coconut yogurt
  • 1 Tbsp Lemon juice
  • 2 Tbsp Lemonade (Or add 1/2 tbsp honey to the lemon juice).
  • 1 Tbsp Preserved lemon
  • 1 Tbsp Champagne vinegar
  • 1 Tbsp Finely minced vidalia onion May use a shallot or green onion
  • 1/2 Tsp Mint
  • 1/2 Tsp Culinary lavender Crush
  • 1/2 TSP Dijon mustard
  • 1/4 TSP Himalayan salt
  • 1/4 TSP Black Pepper

Instructions

  • Wash and chop your lettuce.. I soak mine in a salad spinner for a few minutes then spin dry before adding to the salad bowl!
  • Wash asparagus and cut tender parts on a slant. Blanche a handful. I let them steam about 3 minutes then rinse in ice water to cool and stop the cooking process. Add to salad once cooled.
  • Clean the onions. Thinly slice and add to salad.
    You may use vidalia, green or red onion whichever you prefer. You want a delicate hand here.
  • Slice radishes and add to salad.
  • Toss the salad greens and onions and divide evenly into four bowls. Top with asparagus, squash, mint and almonds.
  • Preserved lemons or lemon zest is a great finish and I have them in the salad AND the dressing.

For the Dressing

  • Crush the lavender to avoid getting big pieces in the salad. The flavor can be very perfume like. It is easier to add more than to take away.
    Add all ingredients into a carafe and shake to blend. Add to salad as desired.

Notes

Used logo
This is a Snappy Sheep recipe
Any spring vegetables work here but this combination is unexpected and fresh tasting.  
I have a recipe for the preserved lemons and always have some on hand. Lemon zest of a good substitute but thy not make your own preserved lemons. It only takes a few minutes and it is a real flavor pop to a wide variety of dishes. 
Enjoy!
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