By Chef Ella Freyinger

May 2021

Serves 4

I’ve picked countless kumquats from neighborhood trees on my morning walks over the years. They were tossed into sweets and turned into sauces. This vinaigrette is one of my favorite uses of these sweet and sour candies from Gaia. This salad also happens to be a delightful and bright accompaniment to any of this week’s recipes.


  • ¼ cup kumquats, substitute any other citrus
  • 1 shallot, thinly sliced
  • 1 tbsp honey
  • 1 clove garlic, smashed
  • ¼ cup chopped cilantro
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 3 heads little gems lettuce, substitute any other lettuce
  • 2 avocados
  • 1 bunch radish


  • Thinly slice kumquats, no need to remove seeds, place in a medium bowl. Add sliced shallots, garlic, vinegar and olive oil. Whisk to combine. Allow to rest for at least 1 hour.
  • Preheat a cast iron skillet over medium-high heat. Add 2 tbsp of olive oil. Cut avocados in half and remove the pit. Place cut side down into the skillet and cook for 3-4 minutes or until deep golden brown. Set aside and allow to cool.
  • Separate each leaf of lettuce and place into a large bowl. Using a mandolin, thinly slice the radishes. I like to slice them lengthwise and leave some of the green stem attached. Add to the bowl with lettuce.
  • Using a large spoon scoop out the avocado flesh and place on a cutting board. Cut into ½ inch irregular shapes.
  • Toss lettuce with half of the vinaigrette. Arrange onto a platter or plates and top with avocado. Serve with additional vinaigrette on the side.
  • Enjoy!