Today I’d like to introduce you to a magical summer salad ingredient you never knew you were missing.

But must obtain now.

Thank you to dear Tamar for introducing me to the delectable, edible squash/zucchini blossom.

If you are growing zucchini or any type of squash, you already have these edible flowers right in your background. But perhaps you’ve never tasted them?

You can pick the squash or zucchini blossoms and it will not affect the plants. The blossoms are beautiful, local, seasonal, healthy and incredibly unique. They will also prompt many oohs and ahhhs from your guests 🙂

Salad #1: Kale and Quinoa Salad with Squash or Zucchini BlossomsFirst, go find that blossom! (Come on over if you’re local!) Pick in the morning when the blossoms are open. They will all have bees doing their business. Gently pluck the the blossom off their stem and shake the bees out. Easy peasy. Now run!

Add flowers to the bounty – including that kale you see poking out. You’re going to want both for the amazing kale, quinoa, and squash blossom salad.

Don’t have any blossoms? Pillage the neighbor’s garden, visit a farmer’s market, or, pin this page and grow some next spring 🙂  Gently rinse the blossoms and pat dry. Cut them in nice stripsThey’ll look like this. Aren’t they so beautiful? A rare August treasure. Kale and Quinoa Salad with Squash or Zuchinni Blossoms:

1 Bunch Kale (Tuscan best)

2 Cups prepared Quinoa

2 Cups cut vegetables: Tomato, Zucchini and Cucumber

Directions:

Saute cut kale in olive oil, salt, and 1 clove garlic

Put Kale, Quinoa and Vegetables in bowl. Use a light vinaigrette or make your own!

Homemade Vinaigrette:

2-3 Tbsp Orange Juice

1/2 Lime, squeezed

2 tsp Maple Syrup

1/4 Cup Olive Oil

1-2 Cloves Garlic

Salt and Pepper

YUM!

Garnish with the squash/zucchini  blossoms

Salad #2: Kale Salad with Gorgonzola Cheese and Grilled Peaches and Plums.

Oh my goodness this is good.  Wash and cut peaches and plums. How many is up to you – 3 or 4 each? Someday we will have peach and plum trees around here… Put them on the grill. No seasoning required. Mmmm. Just for a few minutes until they become soft – but not mushy! Something like this with those nice grill lines.

Throw some onions and cut beets on the grill if you like. That’s about it my friends. Add the cheese, walnuts, kale, and mixed greens and you’re in business. optional: grilled onions and beets Last night’s dinner.Kale Salad with Gorgonzola Cheese and Grilled Peaches and Plums

1 Bunch Kale and Mixed Greens

1/2 Walnuts

1/2 Cup Gorgonzola Cheese

Grilled Peaches and Plums

Squash/Zucchini Blossoms, cut

Optional: Grilled onions and beets (we used both!)

Use a light balsamic vinaigrette or make your own!

Light Vinaigrette:

1/4 Cup Olive Oil

1/4 Cup Balsamic Vinaigrette

1/4 Cup Red Wine Vinegar

Salt, Pepper, and Garlic Salt to Taste

Directions:

Wash 1 Bunch Kale and Mixed Greens. Put in bowl. Grill 2-4 cut Peaches and Plums (each) until soft but not mushy. Let cool. Grill onions and sliced beets (optional). Saute 1/2 Cup Walnuts on stove top. Put on salad. Slice Peaches and Plums. Put on Salad. Add Gorgonzola Cheese and sliced Squash/Zucchini Blossoms. Put on Salad and add Vinaigrette.

YUM.

Looking for more Squash/Zucchini Blossom recipes?

Here’s Giada’s Fried Cheese-Stuffed Zucchini Blossoms. Woah.

And Mother Earth News Squash Blossom Tempura. 

Enjoy!