My daughter Gillian recently gave me a box of kumquats and I was really tempted to candy them, but candied kumquats are the kind of thing I can't stop eating once I taste the first one, so, no. Not now. Maybe when I lose a few pounds.
I looked around to see what else I had in my fridge and cupboards that I could use with the kumquats: a few Brussels Sprouts, a couple of avocados, some cheese, and came up with this salad (I made half with cheese, half without.)
Perfect -- plus healthy and low-cal -- use for kumquats.
Perfect for Passover as a symbolic dish of "bitter herbs/greens."
I usually don't save salad overnight because it becomes soggy. But this was so good that I kept it and even with its discolored avocado chunks it made a most delicious lunch item.
Brussels Sprouts, Kumquat and Avocado Salad
- 1 pound Brussels sprouts
- 18 kumquats
- 1/2 cup chopped red onion or 2 shallots, chopped
- 1 medium avocado
- 1/2 cup crumbled goat or feta cheese, optional
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- 1/8 teaspoon crushed red pepper, optional
- 1/2 cup chopped pistachio nuts, optional
Shred the Brussels sprouts in a food processor and place in a bowl. Cut the kumquats in half, remove and seeds and chop the fruit coarsely. Add to the Brussels sprouts. Add the onion. Peel the avocado, cut it into bite size chunks and add to the salad. Add the cheese, if desired, and toss gently to distribute the ingredients evenly. Mix the olive oil, white wine vinegar and maple syrup and pour over the salad. Toss to coat all the ingredients. Add the crushed red pepper and nuts, if desired, toss. Let rest for 10-15 minutes before serving.
Makes 4 servings