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Kumquat salad with chopped almonds.
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5 from 1 vote

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
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: kumquat, salad
Servings: 4
Calories: 123kcal
Author: Josh

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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