Citrus Berry Salad with a Kumquat Vinaigrette

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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:

  1. 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.
  2. 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.
  3. 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.
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Citrus Berry Salad

  • Author: Serena Poon


  • 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



  1. In a large bowl, combine citrus fruit segments, strawberries, raspberries, and blueberries.
  2. Drizzle the salad with the Kumquat Vinaigrette, tossing gently to ensure all the fruits are lightly coated.
  3. Garnish with a sprinkle of chopped parsley.
  4. Serve immediately and enjoy!

Kumquat Vinaigrette:

  • Instructions:
  1. Put the halved kumquats in a blender or food Add the apple cider vinegar, Dijon mustard, and monk fruit sweetener or allulose.
  2. Blend until the kumquats are fully The mixture should be vibrant and slightly thick.
  3. 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.
  4. 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.
  5. Use immediately, or store in an airtight container in the Shake well before using if it has been stored.
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This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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