This Citrus Berry Salad with a Kumquat Vinaigrette is perfect for a light lunch, a refreshing side dish, or even as a colorful appetizer. It offers a delightful combination of flavors and textures, showcasing the bright and invigorating essence of citrus and berries. Enjoy this vibrant salad and let its refreshing flavors transport you to a sunny culinary oasis!
One of my favorite features of this dish, is that it’s packed with skin-protective ingredients:
- Vitamin C: A powerful antioxidant that can help neutralize harmful free radicals and reduce photodamage. Excellent sources include citrus fruits, bell peppers, strawberries, kiwi, broccoli, and kale.
- Lycopene: This antioxidant is found in red and pink fruits like tomatoes, watermelon, guava, and grapefruit, and can help protect your skin from sun damage.
- Polyphenols: These compounds can help protect your skin from UV radiation and improve skin quality. You can get polyphenols from green tea, black tea, berries, flaxseeds, and dark chocolate.
![](https://serenaloves.com/wp-content/uploads/2023/07/Citrus-Berry-Salad-150x150.jpeg)
Citrus Berry Salad
Ingredients
- A colorful mix of your favorite citrus fruits (like grapefruit and orange), peeled and segmented
- Strawberries, hulled and halved
- Raspberries and blueberries
- A sprinkle of chopped parsley as garnish
- Kumquat Vinaigrette
- 1 cup fresh kumquats, halved and seeds removed
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon monk fruit sweetener or allulose or maple syrup (adjust to taste)
- 1/2 cup extra-virgin olive oil
- Salt and black pepper to taste
Instructions
Instructions:
- In a large bowl, combine citrus fruit segments, strawberries, raspberries, and blueberries.
- Drizzle the salad with the Kumquat Vinaigrette, tossing gently to ensure all the fruits are lightly coated.
- Garnish with a sprinkle of chopped parsley.
- Serve immediately and enjoy!
Kumquat Vinaigrette:
- Instructions:
- Put the halved kumquats in a blender or food Add the apple cider vinegar, Dijon mustard, and monk fruit sweetener or allulose.
- Blend until the kumquats are fully The mixture should be vibrant and slightly thick.
- With the blender running on low speed, slowly add the olive oil in a thin, steady stream until the vinaigrette is emulsified and all the oil is incorporated.
- Taste the Add salt and black pepper to your liking, and blend again to incorporate. If the vinaigrette is too tart for your taste, add a bit more sweetener.
- Use immediately, or store in an airtight container in the Shake well before using if it has been stored.