Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

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Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

It was hard to stay focused on Monday – not only was it absolutely gorgeous outside, I was still recovering from my bachelorette weekend in Miami.

I actually spiralized green bell peppers in preparation for a Cinco de Mayo dinner idea (happy May 5, by the way!) and I ended up turning them into this kumquat and cucumber noodle salad.

I’m glad it happened the way it did, because this is such a refreshing, green and healthy salad with a tangy, sweet and colorful kick from the sliced kumquats!

Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

Kumquats can be eaten raw as is, peeled and raw or they can be candied or just cooked. Their skin is edible raw and it’s nice and sweet, while the inside is a citrusy bitter.

I never go for kumquats at the grocery store, but I spotted a container of organic ones recently, smelt them and had to bring them to the blog.

This salad is gorgeous, light and perfect for those early-summer days when you want something fresh but don’t want to spend time in the kitchen. All you do is spiralize, whisk together a dressing and slice some kumquats and avocado et voila!

Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

If you’re worried about protein, add some fresh green peas to this dish or serve it with some chilled boiled shrimp!

The mint and ginger complements the sesame oil for a flavorful but crisp flavor and the avocado creates this soft, velvety feel to each bite (let’s be honest, who doesn’t love avocado with everything?)

Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

You can expect a lot of these types of salads from me in the future – they’re so easy with the Inspiralizer!

Have you tried kumquats? What do you think?

Nutritional Information & Recipe

Screen Shot 2015-05-04 at 3.52.38 PM

Mint-Ginger Kumquat, Bell Pepper and Cucumber Noodle Salad

Prep Time20 mins
Total Time20 mins
Servings: 2


  • For the salad:
  • 1 seedless cucumber Blade A, noodles trimmed
  • 1 green bell pepper Blade A, noodles trimmed
  • 1 tablespoon chopped mint
  • 1/2 cup kumquats thinly sliced
  • 1 tablespoon slivered almonds
  • 1/2 ripe avocado thinly sliced
  • For the dressing:
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • juice from 1 small lime
  • pepper to taste
  • 1 teaspoon minced ginger


  • Add all of the ingredients for the dressing into a bowl and whisk together.
  • Pat the cucumber noodles dry thoroughly and add to a large mixing bowl along with the bell pepper noodles, mint and kumquats. Pour over the dressing and toss together.
  • Divide the salad onto two plates and top with almonds and avocado.


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This looks so yummy! I love all things cucumber!
Amy says:
Hi Ali! Love the cookbook and your posts! I ordered the Inspiralizer yesterday. Any idea when it will ship? Thanks!
I just love adding kumquats to salads! They add so much flavor and I bet they taste really great with the avo. Thanks for sharing this! A great summer recipe :)
Lori Hart says:
How light and refreshing. Perfect for summer! Your recipe came over on my Bloglovin feed and I'd love it if you would share it at my Tuesday link party, Tickle My Tastebuds Cheers, Lori
Connie O says:
Made this Mint Ginger Kumquat salad the other night. Did not have everything on hand so I substituted a few items. Orange slices for kumquats, and coconut oil for sesame oil. Pretty tasty, very light my daughter loved it. A nice summer dish.
Ali Maffucci says:
Thanks for the feedback, Connie!
Great salad! I made it for a friend and we both loved it, however, I just noticed the total fat...22 grams per serving! Please tell me this is a typo!!

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cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you

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