This week we'll explore edible flowers and a special strawberry avocado salad recipe. We'll also delve into forest wildflowers and a good book about a mystery at a summer camp.

Eat Colorfully

Seasonal Ingredient Spotlight: EDIBLE FLOWERS

This week, I'm excited to explore a very special treat: edible flowers! Depending on where you live, you may have started to see some popping up. Or, if you want to plant your own, now is the time. At the risk of stating the obvious, please make sure to do your own thorough research so that you know exactly what you're harvesting. Harvest sustainably and avoid flowers that may have been treated with pesticides. Here are a few of my favorites:

• Edible violets. These are usually one of the earliest-season edible flowers to make an appearance and you may have them right in your own yard. There are both purple and white varieties and they have a delicate floral taste. I like to use them in salads and as a pretty finish to virtually any dish, like I've shown in this Vegan Watermelon, Snap Pea, and Mint Salad.
• Lilacs. Yes indeed, lilacs are edible. They're great infused into water, lemonade, or even cocktails. They have a fabulous smell and a relatively strong floral flavor. You'll see them playing a starring role in this Blue Vanilla Lilac Matcha Latte.
• Pansies. Another ornamental flower that you probably never knew you could eat. I prefer miniature pansies since they're more manageable in size. They have a delicate floral taste and make a great garnish, as I've shown on this pretty Berry Cookie Crunch Nicecream Cake.
• Nasturtium. You probably won't find these wild, but they grow well in many different environments, so you might consider planting your own if you have space. They come in a wide array of colors and are great in salads because they have a peppery flavor. They're also a festive cocktail garnish, as I've shown in this Blackberry Coconut Margarita.

Special Recipe: STRAWBERRY AVOCADO SALAD WITH LEMON BASIL DRESSING

Since I know many of you are gearing up to host spring gatherings, I'm excited to share a beautiful (but easy) spring salad recipe that's sure to impress. This eye-catching salad works for brunch, lunch, or dinner, so it's a versatile recipe to keep in your back pocket for all of the season's holidays and celebrations.

This salad is spring on a plate! Avocados are delightful alongside strawberries, and their creamy texture complements raw veggies like crisp cucumbers and snap peas beautifully. The true superstar is the decadent and creamy lemon basil dressing, which is vegan and oil-free thanks to avocado.

For the Creamy Avocado Basil Dressing:

• 1 large, ripe avocado
• Juice of a lemon
• 1 c fresh basil
• Generous few pinches of flaky sea salt

For the Strawberry Avocado Salad:

• 4 c mixed spring greens
• 3 baby cucumbers
• 1 c sugar snap peas
• 1 c strawberries
• ¼ c roasted salted pistachios
• 2 sprigs fresh mint
• 1 large, ripe avocado

Directions:

1. To make the dressing, combine the avocado, lemon juice, basil, and salt in a high-powered blender. Blend until rich and creamy, adding a dash of water as needed.
2. Lay the spring greens on a serving platter.
3. Slice the cucumbers, sugar snap peas, and strawberries, then add them on top of the greens.
4. Sprinkle the salad with pistachios and very finely chopped fresh mint.
5. Slice the avocado and add it to the salad.
6. Drizzle the salad lightly with dressing and serve additional dressing on the side.

Live Colorfully

In the Natural World: FOREST WILDFLOWERS

Do you have wildflowers popping up where you live? Ours haven't quite made an appearance yet, but hopefully they will this week.

Wildflowers tend to be some of the earlier plants to come into bloom during the spring. That's because, in the forest, plants in the understory (i.e. down on the ground) want to take full advantage of the early-season sun before the tree canopy gets too established and shades the forest floor. That means these flowers can pop up and start to bloom before the larger trees have even budded.

Near us, my two favorite types of wildflowers are trillium (see below, there are both white and dark red varieties) and yellow trout lilies (a small yellow flower with spotted leaves). They don't grow in open areas; instead, they're like hidden, colorful gems on the forest floor. According to the Forest Service, there are actually 43 different species of trillium (wow!) and we have 38 of those species in North America.

If you're as excited as I am about spring, then check out what wildflowers might be growing near you. Some sunny day this week, try going for a wildflower walk and seeing how many you can find (however, note that many types are actually quite rare, so make sure to tread very carefully and never pick them).

A Book/Podcast to Explore: LIZ MOORE, THE GOD OF THE WOODS

I just finished a really good book that I wanted to pass along: Liz Moore's "The God of the Woods". It's a mystery about two children that go missing in the Adirondack Mountains of New York in the 1960s.

I really enjoyed the storyline; it's interesting, fast-paced, and different. The setting is unique, since it takes place at a summer camp. The book actually follows two different stories separated by over a decade, but the two related events unfold for the reader together. The author also explores the strained relationships between New York's wealthy elite and the Adirondack working class, as well as the narrative of the state's first female investigator.

As always, you can browse my list of favorite books if you're looking for more ideas.

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!