Parsley Salad with Kumquat
Quick answer
To make this salad, simply toss finely chopped parsley with sliced kumquats and a light olive oil dressing. This quick recipe adds a burst of freshness to your table.
- Total time
- 15 dk
- Servings
- 4
- Calories (est.)
- ~140 kcal
- Difficulty
- kolay
kumquat salad · parsley salad recipe · citrus herb salad
15 dk · 4 servings · 140 kcal
Ingredients
- 3 bunches fresh parsley
- 8-10 kumquats
- 1/2 cup walnuts
- 1/4 red onion
- Juice of half a lemon
- 4 tablespoons extra virgin olive oil
- 1 teaspoon pomegranate molasses
- Salt to taste
Method
- Wash and dry the parsley, then finely chop.
- Wash the kumquats, remove the seeds, and slice into thin rounds.
- Slice the red onion very thinly.
- Lightly toast the walnuts and coarsely chop them.
- In a large bowl, combine the parsley, kumquats, red onion, and walnuts.
- In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, and salt.
- Pour the dressing over the salad, toss gently, and serve.
Make sure to remove all the seeds from the kumquats for the best eating experience.
FAQ
Do you peel kumquats?
No, kumquats have edible, sweet peels that add great flavor when sliced whole.
What pairs well with this salad?
It pairs wonderfully with grilled meats, fish, or Mediterranean dishes.
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