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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.