Strawberry Kumquat Avocado Salad...with Options
Snap or snow peas, leftover roasted asparagus, and even shelled and cooked edamame pair beautifully with this salad, too. If kumquats are not available, you may substitute orange slices or simply omit. Use this recipe as a framework for your favorite cheese, nuts, and beyond!


  • 10 ounces baby spinach (fee free to mix in green leaf, butter, romaine, or another lettuce of choice)
  • 2 cups strawberries, sliced
  • 1 ripe avocado, chopped
  • 3/4 cup kumquats, sliced and any seeds removed (see note above)
  • 1/2 cup shelled pistachios (could also use sliced or slivered almonds, chopped pecans or walnuts)
  • 1/2 cup fresh goat cheese, crumbled (I have also used feta, gorgonzola, or fresh ricotta)
  • 1/4 cup slivered red onion, optional
  • Poppy Seed Dressing (recipe follows)


  1. Combine all of the ingredients in a large bowl.
  2. Toss with several tablespoons of the dressing–just enough to coat lightly–prior to serving.

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