Pink Salad

Pink Salad

I am so happy for spring. All of the flowers, new foods at the market, and sunshine. I go back and forth of which season is my favorite, but its hard not to love spring after a long winter. Right now I’m still eating all of the winter citrus that is at the stores, and mixing it in with some of springs produce, like radishes, and this beautiful pink chicory. This salad is so simple and easy to pull together. Served over a tangy and slightly sweet yogurt.

Pink Salad

Serves 2

Pink Salad



2-3 small pink chicory (chicory, radicchio or endive would all work great)

1 medium watermelon radish, thinly sliced

1 shallot, thinly sliced

2 oranges, peeled and sliced

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 teaspoon honey

1/2 cup plain whole fat yogurt

1/2 lemon, juiced

Salt and pepper to taste




Place sliced shallot into a medium bowl with 3 tablespoons of vinegar and allow to sit.

Mix together honey with yogurt and lemon juice and season with salt and pepper.

Add the endive to the vinegar and shallot bowl and toss together. Season salt and pepper. Mix in the radishes, and citrus and add the olive oil, gently tossing together.

Smear the yogurt on the bottom of 2 plates and serve the salad over top. 


Pink Salad