Imagine a salad that defies all expectations – a vibrant, zesty creation that dances between sweet, tangy, and creamy in every single bite. This Kumquat Avocado Pistachio Salad isn't just a dish; it's a culinary adventure that will transform your perception of what a salad can be. With its unexpected combination of exotic kumquats, buttery avocado, and crunchy pistachios, drizzled with a luscious orange honey vinaigrette, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup kumquats, halved
- 1 avocado, diced
- 1/4 cup pistachios, chopped
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the kumquats under cold water to remove any dirt or residue. Cut each kumquat in half and remove any seeds you may find. Set aside in a large mixing bowl.
- Next, take the avocado. Cut it in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces and add them to the bowl with the kumquats.
- Chop the pistachios into smaller pieces, ensuring they are not too finely chopped, as you want a nice crunch in your salad. Add the chopped pistachios to the mixing bowl with the kumquats and avocado.
- In a separate small bowl, prepare the orange honey vinaigrette. Combine the olive oil, fresh orange juice, and honey. Whisk together until the mixture is well combined and emulsified. Season with salt and pepper to taste.
- Pour the orange honey vinaigrette over the kumquat, avocado, and pistachio mixture. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Be careful not to mash the avocado.
- Once the salad is well mixed, taste and adjust the seasoning if necessary, adding more salt or pepper to your preference.
- Serve the salad immediately in individual bowls or on a large serving platter. Enjoy your refreshing Kumquat Avocado Pistachio Salad with Orange Honey Vinaigrette!
Tips
- Choose ripe avocados that yield slightly to gentle pressure to ensure the best texture and flavor.
- When preparing kumquats, look for bright, firm fruits without blemishes. The entire fruit is edible, including the peel!
- Toast the pistachios lightly before chopping to enhance their nutty flavor and add extra depth to the salad.
- For the best vinaigrette, use freshly squeezed orange juice rather than store-bought for a more vibrant taste.
- Serve immediately after mixing to prevent the avocado from browning and maintain the salad's fresh, crisp texture.
- For a protein boost, consider adding grilled chicken or shrimp to make this a complete meal.
- If kumquats are hard to find, you can substitute with mandarin orange segments for a similar citrusy profile.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 15g
Protein: 5g
Fat: 25g
Saturated Fat: g
Cholesterol: 0mg
