Kumquat Mint Salad with Jasmine Dressing

Photo: Annabelle Breakey; Stylist: Emma Star Jensen

This salad may be simple--note the very short ingredient list--but is full of exotic, refreshing flavor.

Yield: Serves 4 (serving size: 2 cups)
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 62%
  • Protein: 3.8g
  • Fat: 8.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 10g
  • Fiber: 4.6g
  • Sodium: 199mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 2. Meanwhile, seed and thinly slice kumquats*.
  3. 3. In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.
  4. 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.
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