Summer Salad with Berries & Zucchini Blossoms


  • 1 Package of Satur Farms Zucchini Blossoms (contains 8)
  • 1 Romaine Heart
  • 1 Package of Assorted Cherry Heirloom Tomatoes
  • ¼ of a Large Red Onion
  • Strawberries
  • Blueberries
  • Raspberries
  • 1 Golden Beet
  • 1 Red Pepper
  • 1 Orange Pepper
  • 1 Yellow Pepper
  • 1 Lemon
  • 1 Package of Satur Farms Organic White Truffle Salad Dressing

The Procedure:

  1. Prepare the beet by trimming the ends, removing the skin and boiling it for about 10 - 15 minutes. It is done when a fork/knife can easily go through it (like a boiled potato). Allow the beet to cool.
  2. Prepare the zucchini blossoms. You can either remove the pistil from the inside of the blossom or leave it in. Usually if I am eating the zucchini blossoms uncooked, I leave them in and just eat around it. Use a damp paper towel to wipe down the zucchini blossoms. They are very delicate so, it is better to not have them under running water unless it is very gentle. 
  3. Chop your vegetables/strawberries, and prepare your protein (if you are using one).
  4. Slice the beet (it should be cooled by now).
  5. To make my dressing last a little longer, I like to add a little lemon juice or water to it. Lemon juice is the best option with the white truffle dressing. Toss everything together and enjoy!

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