Cut off the root ends from the little gems and then cut into 1-inch pieces.
Place in a large shallow bowl along with the thinly sliced radishes and avocado slices. Break up the flowers with your hands and sprinkle the petals all over along with the chives.
To make the dressing combine everything in a small bowl and whisk together. Or place everything in a mason jar, screw on the tight fitting lid and vigorously shake. Be sure to whisk or shake before using.
When ready to serve drizzle over some of the dressing, serving the rest on the side.
Recipe Courtesy of Megan Mitchell