Salad of Bitter Greens with Avocado and Kumquat

Native to Asia, kumquats were introduced in Europe in the mid-19th century and shortly thereafter to North America.

For the salad:
5 ounces mixed baby kale and arugula
1 cup kumquats, cut into thin rounds
1 avocado, diced

For the vinaigrette:
2 tablespoons apple cider
2 tablespoons apple cider vinegar
¾ teaspoon salt
6 tablespoons olive oil

  1. Pour the apple juice and vinegar in a small bowl. Add the salt and pepper to taste and whisk to dissolve the salt. Whisk in the olive oil. Taste, adjust seasoning, and set aside.
  2. Wash and dry the greens. Slice the kumquats into thin rounds, removing any seeds, and add to the greens along. Dice the avocado and add to the greens.
  3. Toss with the vinaigrette just before serving.

Serves 6

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