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


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

Related Stories & Recipes

A Beautiful Blue Tradition

The ripe berries pop off like marbles, gently rolling into our palms. Pick a few, eat a few, pick a few, eat a few. And that's how the morning passes.

Blue Heaven

A divine selection of ways to enjoy our favorite summer fruit


Kohlrabi is a bit of an unusual vegetable. Meaning “cabbage turnip” in German, kohlrabi has a flavor that’s hard to pin down: similar to a broccoli stem, but sweeter. This versatile vegetable is popul...


  • 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
Build your own subscription bundle.
Pick 3 regions for $60