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Prairie Garden Summer Salad

Prairie Garden Summer Salad

Raw food at its prime: the fragrance of this combination of mid summer prairie vegetables is simply irresistible.
Course Salad
Cuisine Canadian
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 -12
Author Valerie Lugonja


For the Salad:

  • 1 each of small zucchini: green , gold, Cousa, zephyr (4 zucchini)
  • 1 handful each of raw green , purple, yellow beans (3 beans)
  • 1 handful snap peas
  • 1 handful young carrots
  • 1 handful shelled garden peas (2 peas)
  • 1 handful chopped fresh basil
  • 2 large fresh tomatoes
  • 1 handful cherry tomatoes: Yellow Pear , Sweet Million
  • salted pumpkin and sunflower seeds to sprinkle on top
  • Edible Prairie Garden Summer Flowers to garnish: Scarlet Runner , Nasturtium, Marigold, Borage

For the Dressing:

  • 30 ml black currant juice or cordial or coulis
  • 30 ml balsamic vinegar , white or red
  • 2 freshly minced garlic cloves
  • pinch Dijon mustard
  • pinch of salt and pepper to taste
  • 100 ml cold-press Canola Oil (made with the Polish seed)


  1. Chop vegetables into bite-sized bits
  2. Toss with cherry tomatoes
  3. Combine all dressing ingredients in a blender, except oil; add it in a steady thin stream with blender on high until emulsified; season to taste
  4. Slice large tomato; place on plates and spoon chopped garden veggies over the edge
  5. Drizzle vinaigrette over vegetables; sprinkle sunflower and pumpkin seeds on top

Recipe Notes

Drizzling dressing over salad will keep it fresh much longer; adding seeds at the end will keep them crunchier longer

Just before serving, whether individually or for a crowd, sprinkle top with edible flowers for a mind blowing visual appeal and a palate blowing textural contrast.