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Watercress Salad with Kumquat Dressing

A colorful watercress and avocado salad with beet greens and kumquat slices, tossed with a punchy kumquat dressing.

Author: Elizabeth Stark
Ingredients
Dressing
  • 1/2 cup kumquats , rinsed
  • 1 large clove garlic , crushed
  • 1/4 cup water or more if needed
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground white pepper
  • 1/2 teaspoon sriracha or gochujang*
Salad
  • 1 lb. watercress , with any large stems removed
  • 2 cups beet greens , torn
  • 1/2 cup kumquats , sliced thin and seeded
  • 1 avocado , sliced
  • 1/2 teaspoon sea salt
  • fresh ground pepper
  • red pepper flakes
Instructions
  1. 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.

  2. 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.

  3. Any leftover dressing should keep well in the fridge for a few days.
Recipe Notes

*To make recipe Whole30 compliant, sub gochujang for sriracha.