Sunflower Salad

Sunflower petals are mild and sweet, adding color and texture, while the dill and fennel flowers add their own distinctive aromas. Dill is also rich in sulfur.

2 large russet potatoes
1 small red onion
1/2 cup shredded radish
2 cups endive (or green of choice)
Fennel blossoms, dill and sunflower petals for garnish

Dressing:
3 Tbsp (45 mL) cold-pressed, organic olive oil
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) flax oil
1 tsp (5 mL) dijon mustard
1 tsp (5 mL) chopped parsley
sea salt and pepper to taste

Thoroughly cook potatoes, peel if desired and slice. Mix dressing ingredients well and add the potatoes, onions and radish. Arrange endive on plate and place potatoes in the center. Garnish with flowers and serve.

Source: alive #212, June 2000