Salad of Bitter Greens with Avocado and KumquatJune 18, 2014
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
- 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.
- 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.
- Toss with the vinaigrette just before serving.