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Avocado salad with kumquats

Avocado salad with kumquats

This salad is so delicious you can serve it any time! Not just at Easter. Blood oranges not only add some extra flavour, they also look wonderful. But this salad tastes just as nice with ordinary oranges.

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  • 2 (blood) oranges
  • 2 red grapefruits
  • EAT ME Kumquats Product photo
    6 kumquats
  • 1 red onion
  • EAT ME Avocado
    2 avocados
  • 125 g mixed salad leaves
  • 200 g buffalo mozzarella
  • 2 tbsp pistachio nuts
  • 4-6 tbsp salad dressing of your choice

Preparation method

  1. Use a sharp knife to peel the blood oranges. Remove the white pith too. Slice the fruit thinly. Peel the grapefruit and remove the pith. Slice between the segments and the connective membrane.
  2. Slice the kumquats thinly and slice the red onion into thin rings.
  3. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut across into large slices.
  4. Mix the salad leaves in a bowl with all the sliced ingredients. Break the mozzarella into small chunks and divide over the salad. Scatter the pistachio nuts on top. Drizzle with the salad dressing.

Tip 1: add BroccoCress® and/or shiso purple cress for an extra spicy bite.

Tip 2: Replace the mozzarella with a blue cheese such as Roquefort. For even more powerful flavour!


Nutrition value per person/bite

470 kcal
12 g
37 g
11 g
18 g
16 g
8 g

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