Ground Ivy Salad

Ground Ivy in wild

Ground ivy, with its fresh minty aroma, adds a bright herbal twist to early spring salads. Paired with lemon and wild greens, it’s a zesty taste of the season’s first growth.

Ground Ivy Salade

🥗 Ground Ivy Salad

A refreshing wild spring salad made with tender young ground ivy leaves and a light lemon dressing. Simple, aromatic, and cleansing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Foraged, Rustic
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup young ground ivy leaves washed
  • 1 cup mixed wild greens e.g. dandelion, chickweed, or nettle tips
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Pinch of salt and pepper
  • edible flowers or chopped nuts optional for garnish

Equipment

  • Bowl
  • Salad tongs
  • Knife Optional

Method
 

  1. Gently wash and dry all greens.
  2. Whisk olive oil, lemon juice, salt, and pepper together to make the dressing.
  3. Toss the greens in the dressing until evenly coated.
  4. Garnish with flowers or nuts if desired.
  5. Serve fresh and enjoy the taste of early spring.

Notes

💡 Tip: Combine ground ivy with mild greens like chickweed to balance its aromatic flavor.
⚠️ Note: Always be 100% sure of plant ID. Avoid old, bitter leaves. Not for use during pregnancy.

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