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Kumquat Mint Salad with Jasmine Dressing

Photo: Annabelle Breakey; Stylist: Emma Star Jensen
Total time 35 mins
Yield Serves 4 (serving size: 2 cups)
This salad may be simple--note the very short ingredient list--but is full of exotic, refreshing flavor.


  • 2 bags jasmine tea
  • 5 ounces kumquats (about 15)
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 qts. butter lettuce torn into large pieces
  • 1/2 cup small whole mint leaves, or torn larger leaves
  • 1/3 cup toasted slivered almonds

Nutrition Information

  • calories 121
  • caloriesfromfat 62 %
  • protein 3.8 g
  • fat 8.4 g
  • satfat 0.7 g
  • carbohydrate 10 g
  • fiber 4.6 g
  • sodium 199 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat 2/3 cup water in a small saucepan over high heat until small bubbles form. Add tea and remove from heat. Steep 3 minutes and stir. Strain tea and let cool; discard tea bags.

  2. Meanwhile, seed and thinly slice kumquats*.

  3. In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.

  4. Put lettuce, mint, sliced kumquats, and almonds in a salad bowl. Add dressing and toss gently to coat.

  5. * To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.