… because what is life without good food?

Tulip & Violet Salad with Salmon Cucumber Toasts

a.k.a., Tiptoe through the Tulips with Me Salad

Tulip & Wild Violet Salad with Salmon Blue Cheese Cucumber Toast

I have been wondering what beautiful blossoms in my yard are edible? There must be something besides dandelions and wild violets …

So I did a little research and it turns out there is a reason the deer chomp off the tulip blossoms so quickly … they’re delicious! Tulips have a faint taste sort of like asparagus, but with a lighter, more flowery taste.

Tulip & Wild Violet Salad with Salmon Blue Cheese Cucumber Toast

I have planted a lot of tulips, but I don’t get to see very many of my sweet tulip blossoms, thanks to the deer that visit my yard so frequently. I welcome the deer as a magical presence in my life … and at the same time I get frustrated with them for killing my trees, eating all my tulips, lilies, strawberries, hostas, apple and apricot trees (will I EVER have apples?) … it’s very hard to garden with deer around.

I had just three surviving tulip flowers  … I figured I had better pick them before the deer got them.

Please do not try eating your tulips if you use chemicals on your tulips or on your lawn anywhere near your precious tulips.

Tulip & Wild Violet Salad with Salmon Cucumber Toast

Tulip & Wild Violet Salad with Blue Cheese and Pinons

  1. Find some greens. I snipped some “volunteer” greens from my garden. Make a bed of greens on your salad plate or bowl.
  2. Arrange tulip petals and wild violet greens and blossoms (whatever you have) on top of your greens.  (Just please make sure there aren’t any nasty lawn chemicals on your flowers!)
  3. Sprinkle your beautiful salad with crumbled blue cheese and toasted pine nuts (pinons) … or other nuts of your choosing.
  4. Drizzle with your favorite vinaigrette. I was sure I had some berry vinaigrette in my fridge, but I couldn’t find it and settled for my maple cranberry vinaigrette. It worked out beautifully anyway.

Salmon Cucumber Toasts

  • French bread
  • 1 oz. light cream cheese
  • 1 tablespoon or so of blue cheese
  • A sprig of fresh dill, snipped
  • Garlic scapes, snipped … or a bit of fresh garlic, chopped
  • A bit of finely chopped onion … or green onion
  • A small fillet of salmon, grilled or smoked
  • Cucumber slices and basil leaves, for the top


  1. Toast the french bread lightly
  2. Mix the cream cheese, blue cheese, scapes or garlic, onion, dill and salmon in a small bowl till mixed well.
  3. Spread the french bread toast with the cheese mixture and top with cucumber slices and basil leaves.

Tulip & Wild Violet Salad with Salmon Cucumber Toast

This recipe was shared at Full Plate Thursdays, Tastetastic Thursdays, Katherine Martinelli’s Easter Blog Hop, Fit & Fabulous FridaysEveryday Mom’s MealsMilestone Link Party: Easter Recipes and Totally Tasty Tuesdays.

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18 Responses

  1. chindeep3141

    You’re a girl after my own heart. 🙂 I love edible flowers! Are you friends with Karen Toocheck over at The Crystallized Flower Company or Garden Gossip? I bet they would both love this!


    April 5, 2012 at 6:42 am

    • Ann

      Thank you so much, Melissa, and for sharing with them! I do know Karen, but just now ran over to meet Garden Gossip … thank you for introducing us … I love those photos!

      April 5, 2012 at 6:51 am

  2. I would have never thought you could eat tulips – this is SO pretty!

    April 5, 2012 at 8:48 am

  3. I would have never known you could eat tulips. This is SO pretty!

    April 5, 2012 at 8:49 am

  4. Dear, dear Ann, I honestly can’t find words today to describe this gorgeous salad. If it were a person, I would say it’s Spring personified. Could it be Spring saladified? You know what I mean, though, right? I LOVE it! Thank you for all you do xoxoxo

    April 5, 2012 at 12:26 pm

    • Ann

      Dear Michele you are SO sweet! Thank you! It is funny you say that … I almost named it “Spring Salad”, but then I thought it needed a more descriptive name.

      April 5, 2012 at 1:24 pm

  5. Ann, this salad is SOO pretty!!

    April 5, 2012 at 2:53 pm

    • Ann

      Thank you so much Brianne 🙂

      April 5, 2012 at 3:35 pm

  6. Oh! what apretty nice and healthy salad Ann. good you saved some tuilps from the deer, haha …at least one for him and one for you…

    April 5, 2012 at 9:36 pm

  7. What a beautiful presentation for these awesome recipes! Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    April 6, 2012 at 10:24 am

  8. That is almost too beautiful to eat. If it didn’t sound so delectable I wouldn’t eat it.

    April 6, 2012 at 12:10 pm

    • Ann

      Thank you! I thought the tulip petals would be pretty, but I wasn’t really prepared for just how beautiful they really were when I put the salad together! It was so fun to make and to eat 🙂

      April 6, 2012 at 12:31 pm

  9. Just beautiful. I feel a tea party coming on… I love edible flowers. Take care, BAM

    April 7, 2012 at 12:07 am

  10. I love your photography, the light is amazing and the food looks delicious

    April 8, 2012 at 10:38 pm

    • Ann

      Thank you so much Beti 🙂

      April 9, 2012 at 7:24 am

  11. Ann, this salad is almost too pretty to eat! Thank you for sharing this delicious recipe on Fit and Fabulous Fridays!!

    April 12, 2012 at 8:27 am

    • Ann

      Thank you Amee 🙂

      April 12, 2012 at 8:34 am

  12. This salad is gorgeous and I’m sure it tastes delicious too! Thanks for sharing this at my Facebook Milestone Link Party :)!

    April 1, 2014 at 11:00 pm