Splash Pad Citrus Salad with Edible Flowers
A vibrant, refreshing salad featuring zesty citrus, crisp vegetables, and delicate edible blooms, perfect for hot summer days. This mediterranean-inspired salads ready in about 25 minutes pairs medium navel oranges, medium blood oranges, head 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
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Splash Pad Citrus Salad with Edible Flowers take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Splash Pad Citrus Salad with Edible Flowers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium navel oranges from drying out.
Can I substitute ingredients in Splash Pad Citrus Salad with Edible Flowers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Splash Pad Citrus Salad with Edible Flowers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Splash Pad Citrus Salad with Edible Flowers?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
