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Kumquat-Mango Mixed Green Salad
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May 9, 2016 Comments Off on Kumquat-Mango Mixed Green Salad
Have you ever eaten a kumquat? To me, they’re the little cousin to oranges, but here’s the thing…you can eat the entire fruit, peel and all, because the peel is the sweetest part! I love the contrast in flavor & texture between kumquats and mangoes when served together, & adding cool, crisp cucumber & a variety of mixed greens…tatsoi, baby spinach, baby chard & whatever else is in season locally makes this a fan salad to create & serve! I added a splash of O Pomegranate Champagne Vinegar & Midtown Eureka Lemon Olive Oil to the salad, which gives a nice balance to the salad. I served this salad as part of my Caribbean Grilling Menu, with Spiced Rum-Brown Sugar Grilled Chicken…or Pork…& Caribbean Hasselback Sweet Potatoes. The tartness of the salad contrasts nicely with the creamy sweet potato & the rum-soaked protein. Enjoy!
Cut each kumquat in half & cut each half into quarters. Remove any seeds and discard. Peel & cut the mango into bite-size pieces. Cut the cucumber into bite-size pieces. Toss the kumquat quarters, mango & cucumbers in a bowl.
Place the mixed greens in a separate bowl. Add the vinegar, olive oil, kosher salt & black pepper to taste. Toss together well with salad tongs.
Add the mixed fruits to the mixed greens. Toss together well & serve.