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Santa Fe Marigold Salad with Ranch Dressing

Add a lil Magic to your Salad by adding the edible Marigold petals. Sweet, tangy, and crunchy this Vivacious Salad is full of flavors. 

Preparation Time: 15 minutes

Serves: 04

Ingredients and Quantity:

Edible Marigold Petals, fresh or dried- 1/4th cup

Avocado, peeled and cubed- 1/4th cup

Black beans, canned and rinsed- 1/4th cup

Fresh corn kernels, boiled and sautéed -1/4th cup

Red Bell peppers, cubed- 1/4th  cup

Yellow Bell pepper, cubed- 1/4th cup

Green Capsicum, cubed- 1/4th cup

Cucumber, peeled and cubed- 1/4th cup

Spring onions, chopped- 1/4th cup

Fresh Cilantro, chopped- 1/4th cup

Lettuce and mixed greens- 1/4th bunch

Parmesan Cheese, grated- ½ tbsp.

For the Ranch Salad Dressing:

Mayonnaise eggless- 01 tbsp.

Butter-milk- 1 ½  tbsp.

Onion, powder – 01 tsp.

Garlic, powder- ½ tsp.

Mustard powder- 1/4th tsp.

Chives, finely chopped- 02 tsp.

Parsley, finely chopped- 02 tsp.

Dill, finely chopped- 02 tsp

Black pepper corn, freshly ground – 1/4th tsp.

Sea salt- to taste


Wash the marigold petals thoroughly, pat dry with a paper towel / Kitchen absorbent paper and set aside.

In a glass bowl Mix all the ingredients mentioned for the salad including the edible Marigold petals..

Cling wrap it and refrigerate.

In another glass bowl mix all the ingredients for the salad dressing thoroughly.

Remove the salad from the refrigerator and add the salad dressing. Mix / toss it lightly.

Serve Chilled.

Chef Tips:

  1. Wash the lettuce thoroughly and place in Ice cold water to maintain its crispness.
  2. Apply lemon juice to the sliced avocados to avoid it from getting brown due to enzymatic browning / oxidation.
  3. Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
  4. You may skip the Ranch dressing and instead go for a lemon dressing prepared with lemon juice, olive oil, honey, salt and pepper. You may add a little chilli flakes if desired.



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