BEIJOS EATS | MARCH 26, 2024
edible living.
With Spring comes all the pretty spring flowers, like the tulip. I love serving seasonal dishes in seasonal vessels. Is there a better way to serve a spring salad, then inside a flower? This citrus salad includes all my favorites: passionfruit, citrus, avocado, and the peppery crunch from watermelon radishes. I often talk about growing things in your backyard. This entire salad grows just steps away from my kitchen. Walking outside and gathering part of your dinner is a blessing in our busy lives. This Spring salad is a fun addition to any celebration, whether it’s a shower, brunch, or a Spring holiday like Easter coming up this week.
*photography by Dayna Studios
Spring Tulip Citrus Salad
Yields :4 servings
Ingredients
- 2 Avocados peeled, pitted, and sliced thinly
- 1 Grapefruit peeled and cut into thin slices
- 1 Orange peeled and cut into thin slices
- 1/2 cup Pomegranate arils
- 6 oz Radishes small wedges thin
- 2 tbsp Scallions sliced thinly
- 1 Watermelon radish peeled and cut into very thin slices
- 4 Tulips washed and remove inner parts
Dressing:
- 2 tbsp Honey or other floral honey orange blossom
- 4 passionfruit juice and seeds
- 1/4 cup Olive oil
- 1/2 tsp dijon mustard
- 1/4 tsp Black pepper
- 3/8 tsp Kosher salt
- 1/2 tsp Poppy seeds
- 1 tablespoon orange zest plus 1/4 cup fresh juice from 1 orange
- Edible flowers
Instructions
- Prepare the Dressing: Whisk together all ingredients in a small bowl. Refrigerate until ready to use.
- Prepare the Salad: Arrange and divide the watermelon radish, orange, grapefruit, small radishes, and avocados in each tulip. Spoon some passionfruit juice and seeds onto the plate. Arrange the stuffed tulip on top of the passionfruit. Sprinkle evenly with pomegranate arils, pistachios, scallions, salt, and pepper.
- When ready to serve, drizzle the stuffed tulip with a little of the dressing. Add edible flowers for garnish.
Did you make this recipe?Share a photo and tag @beijosevents – we can’t wait to see what you’ve made!
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