Lunch/ Fodmap

Raw Zucchini and Kumquat Salad

Raw Zucchini and Kumquat Salad

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Serves: 1 as main, 2 as appetizer Cooking Time: 15 minutes


  • 1 medium organic zucchini, sliced in 1/8" on a mandoline
  • 2 kumquats, thinly sliced
  • 5 green grapes, halved
  • 2 tbsp pine nuts
  • 4 mint leaves
  • 1/4 avocado (1/2 if serving for 2)
  • salt and pepper
  • red chili flakes
  • watercress leaves for garnish
  • 2-3 tbsp Vinaigrette (see note)



Once youve washed and sliced your zucchini, place the pieces on 1/2 of the plate. Arrange the watercress and kumquat pieces evenly but randomly around the zucchini.


Use your hands to sprinkle the pine nuts, grapes and mint leaves all over the plate and top with freshly grounded salt and pepper.


Add the avocado to the empty side of the plate and thrown on the red chili flakes before drizzling your vinaigrette all over the salad.


I always have a batch of homemade Vinaigrette on hand. My basic go to is 1 part apple cider vinegar, 2 parts oil, and 1 part Dijon. If your not crazy about Dijon reduce it or replace it yogurt or a homemade mayo. Add fresh ginger or lemon zest to bump up the flavor profile.

Hydrating, full of Vitamin C and fiber, as well as a good dose of heart healthy fats, this salad will keep you satisfied until dinner. Besides it visually capable of resembling something you might see at the Met, its even better because its on your plate and your going to eat it. The crunch and sweet flavors of the green grapes and pine nuts have a face off with the bitter and strong contenders, watercress and kumquat. Thankfully its bonded together by the vinaigrette, which makes everything harmonious as the flavors sync up and start to play with each other. This epic crunchy feast is aided by the host, our friend, zucchini. Every so often, you’ll get a different sensation as creamy avocado enters the scene.

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