Splash Pad Citrus Salad with Edible Flowers

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, refreshing salad featuring zesty citrus, crisp vegetables, and delicate edible blooms, perfect for hot summer days. This Mediterranean-inspired salad recipe, ready in about 25 minutes, pairs navel oranges, blood oranges, Belgian endive into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium navel oranges
• 1 medium blood oranges
• 1 head Belgian endive
• 120 g radishes
• 1/4 cup fresh mint leaves
• 10 small edible pansies
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Zest 1 lemon and reserve zest, then cut 1 orange into 1/4-inch wedges and 1 blood orange into 1/4-inch wedges; set aside. Slice the remaining blood orange into thin half-moons and place in a medium bowl.
2. Step 2: Thinly slice 1/4 of the Belgian endive leaves into matchsticks and add to the bowl with blood oranges; thinly slice radishes into 1/8-inch rounds and add to bowl. Add 1/4 cup fresh mint leaves and toss gently with 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper until evenly coated.
3. Step 3: Arrange the remaining Belgian endive leaves on a chilled plate, top with the orange-radish mixture, and scatter 10 edible pansies and the reserved orange wedges decoratively over the salad. Serve immediately with the reserved lemon zest sprinkled on top.