Spring veggie bowl

May 12, 2020

Today I offer you a bowl full of aromas and colors with two main ingredients: avocado and shamrock flowers and a citrus vinaigrette that reinforces the sour taste of this flower.

Do you know shamrock? Often confused for its leaves with clover, it has a completely different flower that depopulates in spring, sometimes becoming a real weed. Both flowers and leaves are eaten and, in particular the latter, have an important diuretic and purifying power (but be careful, if you have stone problems avoid them!). Source and other info here.

The vulgar name of this plant derives from its flavor, which can (in particular the stem) remind of vinegar. For this reason it is well suited to a bowl of raw vegetables like the one I am now telling you :)

Ingredients for 4

2 ripe avocados
1 bunch of flowers and shamrock leaves
1 fresh spring onion
2 lemons
8 tablespoons of extra virgin olive oil
1 tablespoon of yellow mustard powder
12 piccadilly tomatoes
1 sprig of gentle salad
1/2 teaspoon Sichuan pepper


Peel the avocados and dice them. Wash and slice the spring onion. Wash the tomatoes and cut into 4 parts.

Clean the flowers: if you have collected them in an area away from traffic and any unpleasant human or animal pees, you can dust them slightly. Otherwise, wash them under running water in a gentle way, then leaving them to dry on a clean cloth or a piece of food paper.

Once cleaned, cut the stems into pieces of a couple of mm, and keep the leaves and flowers whole.

Wash the salad, drain it and cut it into coarse pieces with your hands. Arrange it on the basis of your single-serving bowls, then lay the tomatoes, avocado and spring onions.


Emulsify the juice of 2 lemons with the oil, mustard and Sichuan pepper.

Season the 4 bowls with the vinaigrette. Finally, lay the flowers and a few fresh aromatic leaves to taste.
Recipe: Spring veggie bowl

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