Avocado, Chili and Mandarin Salad

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    251
based on 1 ratings

This fresh summery Avocado, Chili and Mandarin Salad is perfect for an Aussie Christmas, or to take to BBQ's, on picnics or family get-togethers.

recipe updated 1 Oct 2019

Ingredients

  • Black pepper icon
    Black pepper
    as needed
  • Avocado icon
    Avocado
    3 (495g)
  • Mandarin icon
    Mandarin
    x 3 (about 210g)
  • Mint icon
    Mint
    ½ cup (about ½)
  • Mandarin icon
    Mandarin
    60g (about ¾)
  • Lemon juice icon
    Lemon juice
    60g (about 2⅛)
  • Coconut sugar icon
    Coconut sugar
    2 tsp (8g)
  • Rice wine vinegar icon
    Rice wine vinegar
    2 tbsp (30ml)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Green chilli icon
    Green chilli
    1 (20g)
  • Shallot icon
    Shallot
    1 (42g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Radish sprouts icon
    Radish sprouts
    1 cup (about 1)
  • Mixed salad leaves icon
    Mixed salad leaves
    2 cups (about 48g)
  • Feta cheese icon
    Feta cheese
    100g (about ½ cup)

Tools

  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Serving plate

Step preview

  1. Add mandarin, lemon juice, coconut sugar, rice wine vinegar, sea salt and black pepper to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Cook - approx 10 min, varoma, speed 2
  4. Add green chilli to a clean baking sheet
  5. Char and let cool
  6. Peel
  7. Transfer content of baking sheet to dressing
  8. Add shallot to the dressing
  9. Blend - approx 10 sec, speed 10
  10. Then add extra virgin olive oil to the dressing
  11. Mix - approx 5 sec, speed 5
  12. Add avocado, mandarin, radish sprouts, mixed salad leaves and mint to a clean serving plate
  13. Top with feta cheese
  14. Drizzle salad with dressing
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