Leafy salad with spiced almonds & frida flowers

This salad is bright and bold with a haphazard array of edible flowers that even famed Mexican artist Frida Kahlo would be proud of. Photography by Jani Shepherd / Gatherum Collectif.

  • 15 mins preparation
  • 12 mins cooking
  • Serves 6
  • Print


Spiced Almonds
  • 1 cup blanched almonds
  • 1 tablespoon brown sugar
  • 1 small egg white, beaten
  • pinch cayenne pepper
  • 1 teaspoon paprika
  • 3 tablespoon balsamic vinegar
  • 1 teaspoon dark honey
  • 1/2 cup olive oil
Leafy salad with frida flowers
  • 1 bag mesclun
  • 1 large handful rocket, mint and spinach
  • edible flowers (borage, pansies, calendula and nasturtiums)
  • feta, crumbled (optional)


Leafy salad with spiced almonds & frida flowers
  • 1
    Preheat oven to 180°C fanbake. In a bowl stir together all the ingredients for spiced almonds along with a pinch of salt. Spread mixture in a single layer on a baking sheet lined with baking paper. Bake until almonds are golden (10-12 minutes).
  • 2
    Stir gently to separate. Leave to cool then transfer to a bowl or airtight container.
  • 3
    For the dressing, add vinegar and honey to a food processor, add salt and pepper to taste, then pulse until well mixed. Slowly add the olive oil with the motor running so that it emulsifies and thickens.
  • 4
    Mix all leaves together and arrange on a platter. Scatter with edible flowers.
  • 5
    Just before serving, pour dressing over salad and sprinkle with spiced almonds and crumbled feta if using.


This salad, which is finished off with crumbled feta and a sprinkle of crunchy spiced almonds, can be eaten at any time, not just as part of a Mexican feast.