Hawaiian Blossom Salad with Edible Flowers and Tropical Greens

A vibrant and fresh salad featuring edible Hawaiian flowers like hibiscus and nasturtium, combined with native tropical greens and a tangy passion fruit dressing. This dish celebrates the natural beauty and flavors of Hawaii's flora in a light, nutritious meal.

Steps

1. Rinse all greens and edible flowers gently under cold water and pat dry. 2. In a small bowl, whisk together passion fruit juice, honey, olive oil, and sea salt to make the dressing. 3. In a serving bowl, combine the Hawaiian greens, pineapple chunks, and toasted macadamia nuts. 4. Tear hibiscus petals into bite-sized pieces and add them along with whole nasturtium flowers for color and flavor. 5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. 6. Serve immediately to enjoy the fresh floral notes and tropical flavors.

1 cup fresh Hawaiian greens (like ulu leaves or young fern tips) 3 edible hibiscus petals 2 edible nasturtium flowers 1/4 cup diced pineapple 1 tablespoon toasted macadamia nuts 1 teaspoon passion fruit juice 1 teaspoon honey 1 teaspoon olive oil Pinch of sea salt