Squash blossoms are not just beautiful to behold, they are also edible and quite tasty.
While it is common to stuff them with cheese and herbs, dredge them in eggs and flour, and fry them into deliciousness, it’s also possible to enjoy them in healthier ways: as I did here with these avocado salad stuffed squash blossoms.
Use care when you harvest squash blossoms. Just about every time I go to grab one, I find that it’s got a bee inside. So I wait patiently for the bee to leave, or I shake the blossom a little to encourage this to happen sooner. You should also look out for other tiny insects: I wipe my blossoms with a slightly damp cloth to make sure they are clean, but be sure to do this gently, as the blossoms are fragile.
Squash Blossoms Stuffed with Avocado Salad
Makes 4 stuffed squash blossoms
- 1 avocado, chopped
- 1 large tomato, chopped
- ½ cups chopped cucumber
- ¼ cups basil and/or cilantro, minced
- 1 tablespoon minced green onion
- 1 pinch sea salt
- 1 pinch smoked paprika
- 4 whole squash blossoms, free of bees and other insects
- Mix chopped avocado with tomato, cucumber, herbs, green onion, salt and smoked paprika. Taste and adjust seasonings, if desired.
- Spoon salad into squash blossoms and serve immediately.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson