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Thai Grapefruit and Blossom Salad


  • 2 Ruby red grapefruit, skin and pith removed and sliced into thin rounds
  • 2 large handfuls of mizzen (or preferred greens)
  • 1 small handful spinach
  • 2 calendula flowers (the petals only)
  • 20 mint leaves, roughly chopped
  • 1 Tbsp roasted peanuts
  • 2 fennel flowers, broken into small pieces
  • 1/4 large avocado, sliced thinly
  • 1 Tbsp broccoli flowers
  • For the sauce
  • Juice of 1 large lemon (approx 2 Tbsp)
  • 1/2 tsp chill flakes
  • 1 tsp coconut sugar
  • 1 Tbsp coriander leaves, chopped finely


  1. Arrange the salad ingredients into a bowl or plate, however you desire.
  2. Whisk the dressing ingredients together in a bowl, then pour over the top. Serve immediately.