Edible Flower & Citrus Salad
Built for a table. The flowers go on at the very last moment, stem side down, and nobody touches them until they're seated.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Finish with
- Flowers
This is a looking dish as much as an eating one, so treat the flowers as the final step and do everything else first.
Handle flowers by the stem. Fingers on petals bruise them within minutes.
Edible Flower & Citrus Salad
Serves 4 · 15 minutes · Salads
Ingredients
- 3 — mixed citrus (orange, blood orange, grapefruit)
- 1 oz — edible flowers
- 2 oz — arugula microgreens
- 2 oz — goat cheese, crumbled
- 2 tbsp — olive oil
- 1 tbsp — white wine vinegar
- 1 tsp — honey
- flaky salt
Instructions
- Supreme the citrus
Cut away peel and pith, then cut segments free from the membranes over a bowl to catch the juice.
- Make the dressing
Whisk 2 tbsp of the caught citrus juice with the oil, vinegar and honey.
- Plate the base
Arrange the citrus on a wide platter, scatter the arugula microgreens, spoon the dressing over.
- Add flowers last
Crumble the goat cheese, then place the flowers individually, stem side down. Salt lightly and serve.
What the microgreens are doing here.
Shorter window
Flowers are more delicate than greens — use within 3–5 days, kept cool with a barely damp towel.
Real pigment
The colour is anthocyanins and carotenoids, not decoration for its own sake.
Mild by design
Most edible flowers are subtle; the arugula shoots underneath carry the actual flavour.
Variations and pairings
Winter version
Blood orange and pomegranate seeds only, with more microgreens.
Savoury turn
Add thin fennel and swap goat cheese for feta.
No dairy
Skip the cheese, add toasted pistachios.
Make it a starter
Serve on individual plates with a slice of grilled sourdough.
- Chilled rosé
- Prosecco
- Grilled fish
- Crusty bread
This recipe is only as good as the greens on top.
We grow to order and hand-deliver across Broward within a day of harvest — never shipped, never warehoused.
Order fresh microgreens