Calendula officinalis is used in traditional
western herbal medicine to increase wound healing, soothe inflamed skin and
improve lymphatic congestion. Containing high amounts
of flavonoids, calendula
extracts have been used for medicinal purposes since at least the
12th century for acne, ulcers and insect bites.
It’s petals are also commonly added to herbal tea blends to soothe the
digestive system and improve free radical elimination.
In the culinary world calendula makes a beautiful colorful addition to
salads, adding a subtle bittersweet flavor.
Salad Ingredients
(Makes 4 servings)
1 large skinless chicken breast,
cooked and shredded
4 cups baby rocket
1 blood orange peeled and sectioned
1 grapefruit peeled and sectioned
1/4 cup alfalfa sprouts
petals from 6 calendula officinalis flowers
1 avocado – quartered, peeled, sliced
1 blood orange peeled and sectioned
1 grapefruit peeled and sectioned
1/4 cup alfalfa sprouts
petals from 6 calendula officinalis flowers
1 avocado – quartered, peeled, sliced
Dressing (Makes 1
cup)
1/2 cup blood orange juice
2 Tbsp tahini
petals from one calendula flower
1 Tbsp honey
1 clove garlic
2 Tbsp tahini
petals from one calendula flower
1 Tbsp honey
1 clove garlic
1 teaspoon chives
Instructions
Serve a bed of rocket and avocado on each plate. Top with shredded chicken orange and grapefruit sections and radish sprouts, creating as much height as possible on the plate. Sprinkle the calendula petals and drizzle with dressing.
To make the dressing blend all the ingredients until smooth. The calendula will produce a bright yellow color that is loaded with antioxidants. Sprinkle over the salad and garnish with a calendula flower. Enjoy!
