Kumquat salad with fennel and olives
Kumquat salad with fennel and olives is a vibrant, Mediterranean-inspired dish that balances sweet, tangy, and savory flavors. It typically features thinly sliced fennel, whole or sliced kumquats, and briny olives, often dressed with olive oil and citrus juice. This refreshing salad is a popular side dish in regions where citrus and fennel thrive, such as Southern Italy and coastal California.
🍽️ Nutrition at a glance
This salad is generally low in carbohydrates and moderate in healthy fats, primarily from olive oil and olives. It provides a good source of fiber, vitamin C, and potassium, with a rough calorie count of around 150-200 kcal per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 2 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 350 mg |
| Vitamin C | 45 mg |
| Potassium | 320 mg |
| Vitamin A | 250 IU |
| Calcium | 70 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
| Vitamin K | 20 mcg |
| Folate | 40 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Kumquats are unique among citrus fruits because their peel is sweet and edible, adding a complex flavor and texture to the salad. The combination of fennel's anise-like taste with the briny olives and tart kumquats creates a sophisticated flavor profile that is both refreshing and satisfying.
