Kumquat Salad
The kumquat salad has a perfect balance of flavors and textures. The delicious kumquats are used both in the salad and chopped up in the shallot dressing. This is a must-make when kumquats are in season!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Keyword: kumquat, salad
Servings: 4
Calories: 123kcal
Author: Josh
- ⅓ cup kumquats thinly sliced and seeded
- 2 ½ tablespoons seasoned rice vinegar
- 2 tablespoons shallot finely chopped
- 1 tablespoon olive oil
- 2 teaspoons fresh ginger peeled and minced
- ½ teaspoon sesame oil
- 5 ounces baby spinach
- ½ cup sliced almonds toasted
- ¼ cup fresh cilantro chopped
Chop enough kumquats to measure 1 tablespoon.
Mix chopped kumquats, vinegar, shallot, olive oil, ginger, and sesame oil in large bowl to make the kumquat dressing
Season with salt and pepper.
Add spinach, almonds, cilantro, and additional sliced kumquats to a plate or bowl. Add the kumquat dressing.
Calories: 123kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 31mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3418IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg