Please tag me in your flower creations if you post on Instagram! I love looking at all of the photos! @theflowerchef
I was browsing on Pinterest and came across an all green salad, when I realized I had random ingredients in my fridge that I would've never thought to put together before. I didn't end up eating this salad until two days later and it was still fresh and tasted great! Next time, I will omit the kale, and just have a delicious green fruit salad.
This is for 1 very large serving, but I would just cut up the entire amount and have it for a few days!
1/2 apple chopped
1/2 avocado chopped
1/2 pear chopped
2 cups kale
large drizzle balsamic vinegar
large drizzle EVOO
Place in a bowl all together, mix, and enjoy! Pro tip: Cover the salad with a damp paper towel instead of tin foil to keep it fresh.
I used a perrier bottle for my vase. To reflex tulips simply bend back each petal. I have a video on reflexing roses and it's also in The Flower Chef.
The Flower Chef gave us the low-down on her new book, advice for DIY beginners and a few projects to try on your own.
"Carly is a true artist. Each arrangement is different, organic, and reflects her clients needs. Flowers are fun, beautiful, and inspiring and you see that in her work. Carly's book takes you from A to Z on everything flowers and helps us amateurs bring out the flower goddess in all of us." --Ali Landry on The Flower Chef book