Kumquat and Avocado Salad

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Credit: Vince Blancato, ACF Tampa Bay Culinary Association


12 kumquats or oranges
1 avocado
1 medium head romaine lettuce
3 tablespoons raisins
3 tablespoons olive oil
¼ teaspoon salt
2 tablespoons balsamic vinegar
1/8 teaspoon crushed red pepper flakes


1. Wash and thinly slice kumquats or oranges.

2. Heat kumquats or oranges and red pepper flakes in oil over medium heat for 5 minutes.

3. Add raisins, balsamic vinegar and salt. Cover and continue to cook for 2 minutes. Set dressing aside to cool.

4. Rinse and dry avocado and romaine lettuce.

5. Cut romaine lettuce into 2 inch strips.

6. Peel and pit the avocado and then cut into ½ inch slices.

7. Divide avocado and lettuce on 4 salad plates and pour the dressing over each salad.


4 servings


Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals