Salad with Blueberries, Nasturtiums, Kohlrabi, and Lemon Vinaigrette

This salad showcases the beautiful colors of midsummer eating. Enjoy the sweet, sour, crunchy mix of these ingredients for an appetizer or as a side dish.
By / Photography By D. Lucas Landis | July 10, 2015

Instructions

Place the salad greens, kohlrabi, blueberries, pumpkin seeds and basil on a platter. Mix the olive oil, lemon juice, honey and salt thoroughly. Toss with the salad mixture. Check the seasoning. Garnish with the nasturtium flowers.

Serves 4–6

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Ingredients

  • 4–5 handfuls of local salad greens (about ¾ pound)
  • 2 cups kohlrabi, cut into matchsticks
  • ¾ cup blueberries
  • ¼ cup pumpkin seeds, roasted
  • ⅔ cup basil leaves, torn
  • ¼ cup olive oil
  • ⅛ cup lemon juice
  • 1 tablespoon honey
  • Salt
  • ½ cup nasturtium flowers
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