A colorful watercress and avocado salad with beet greens and kumquat slices, tossed with a punchy kumquat dressing.
Combine kumquats and water in a blender. Blend until smooth. With blender running, add olive oil, apple cider vinegar, garlic, sea salt, pepper, and sriracha. Scrape down sides and check consistency – add more water if needed. Taste for salt and acid levels; adjust accordingly.
In a large bowl, toss watercress and beet greens with dressing. Layer on slices of avocado and kumquat. Sprinkle with sea salt, pepper, and red pepper flakes. Drizzle with another few tablespoons of dressing, and serve.
*To make recipe Whole30 compliant, sub gochujang for sriracha.