• 2 cups mixed wild and domestic greens dandelion, purslane, celery leaf, mallow, watercress, arugula, fava bean leaves, pea shoots, sorrel, chickweed, mugwort
• 1 cup mixed wild and domestic herbs fennel, mint, tarragon, parsley
• 1 handful edible flowers nasturtium, chive blossoms, basil blossoms
• 2 radishes shaved
• 1/2 avocado sliced

Dressing

• 1/2 cup best-quality extra-virgin olive oil
• 1/2 teaspoon salt
• Pepper to taste
• 2 1/2 tablespoons fresh lemon juice or red wine vinegar