Have you had the joy of consuming Nasturtiums, both in bloom and leaves? They are so easy to grow, and a wonderfully abundant especially at the beginning of fall. A known inflammation zapper, and so ultra pretty, Nasturtium is one of my favorite complexion boosting foods to enjoy. Rich in vitamin C, antioxidants Lutein, polyphenols, and bioflavonoids too! This salad I created is to me, the look of fall; vibrant in tone, depth, a bit of spice and smokiness, thanks to the Ajvar, a red pepper and eggplant condiment I love to scatter about on the floral laden salad. Enjoy!

Nasturtium and Ajvar Salad

A handful of yellow petite Tomatoes

2 handfuls Nasturtium blossoms, and two handfuls of their leaves and stems

2 handfuls Arugula, 2 handfuls Spinach

a 1/2 c. chopped Cilantro

1/4 c. homemade pickled Red Onion (sliced and soaked in Apple Cider Vinegar overnight)

1/4 c. Ajvar (dropped onto the salad by the spoonful

1 lemon, a generous drizzle of Brightland Awake Olive Oil

4 Tbsp. Honey Goat Cheese crumbled 

Fresh Cracked Himalayan Pink Salt and Black Pepper to taste

Chop everything softly, then sprinkle cilantro, tomatoes over the soft chopped lettuces and nasturtium leaves and stems. Lay the goat cheese, nasturtium blossoms, pickled red onion over top next. Squeeze the lemon over the salad then drizzle with Brightland Awake Olive Oil. Drop little spoonfuls of Ajvar over top, and lastly place the nasturtium blooms and eat! Serves 8.