Spring Salad with Flowers | Paleoista

Ingredients

• 4 cups wild, organic baby arugula, or mixed greens washed and spun dry
• 1 small, ripe avocado, sliced
• 1 cup cherry tomatoes, washed
• ¼ small red onion, diced
• ½ small cucumber, peeled and diced
• 2 tablespoons extra virgin olive oil
• 2 ounces raw walnuts, optional, chopped
• 2 ounces edible wild flowers, washed