The Flavor of Freshness​


 Gourmet Sw​eet Botanicals  

​​Shrimp Spinach Salad with Nasturtium Flowers and Leaves

Servings: 2 salads


1 pkg Nasturtium Flowers - 25 count

1 pkg Petite Nasturtium Leaf - 2 oz

10 Large shrimp – peeled and deveined

1 Lemon (for juice)

4 cups Baby Spinach

1 cup Cherry Tomatoes – sliced in half

1 Avocado - sliced

2 tbsp Dried Cranberries

½ cup Shaved Parmesan

2 tbsp Pine Nuts

Canola Oil

2 Lemons (for juice)   
1 tbsp White Wine Vinegar
3 tbsp Extra Virgin Olive Oil
1 tsp Honey
1 tsp Dijon Mustard
​Salt, Pepper to taste
Marinate shrimp in lemon juice for 1 hour. Make vinaigrette. Season shrimp with salt and pepper. In a hot pan, add canola oil and sear quickly on both sides. Combine all salad ingredients in a bowl and toss with the vinaigrette. Plate and top with shrimp and Gourmet Sweet Botanicals Nasturtium Flowers.

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