Cilantro-Lime Salad with Forsythia Blossoms

Forsythia is one of the first vibrant blossoms that turn the woods into a spring party of color. They are one of several edible spring blossoms with which I like to make my food look pretty and add nutrient value- lilac, violets, and Eastern Redbud blossoms also make that list.

Forsythia attract all kinds of attention and makes me think of tropical flowers, so I paired it with a salad that has a Cilantro-Lime dressing. Hey Cinco de Mayo is right around the corner, why not.

Ingredients (dressing)

• 1/ bunch of cilantro destemmed

• 2 limes juiced or 1/4 c lime juice

• 2 dates with pits removed

• 1 clove garlic

• add heat to your liking- a few shakes of hot sauce, some cayenne, or just freshly ground black pepper will do for some

• 2 tablespoons red wine vinegar (can sub other vinegars like balsamic/white wine if you don’t have red wine)

• ¾ teaspoon spicy mustard

• one avocado, peeled and deseeded

• 1/4 c water

• May add salt if needed/avoid if not

Directions: mix all ingredients in a blender or food processor, adding water if needed to make it easy to pour. Mix with salad greens of your choice- I used kale, arugula, red cabbage, and added carrot and hemp seeds for flavor. To make it a meal add a cooked grain like quinoa and some beans. Any leftovers should keep in the fridge for a few days.