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- Dish type
- Vegetable salad
- Avocado salad
The perfect salad for a warm summer's day. Mixed greens are tossed with walnuts, blue cheese, lemon zest, apple and avocado in a citrusy mandarin dressing.
108 people made this
- 285g mixed salad greens
- 4 tablespoons chopped red onion
- 55g walnuts, chopped
- 45g blue cheese, crumbled
- 2 teaspoons grated lemon zest
- 1 apple, peeled, cored and sliced
- 1 avocado, peeled, pitted and diced
- 4 mandarins or clementines, juiced
- 1/2 lemon, juiced
- 1/2 teaspoon grated lemon zest
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- salt to taste
MethodPrep:20min ›Ready in:20min
- In a large bowl, toss together the mixed greens, red onion, walnuts, blue cheese and lemon zest. Mix in the apple and avocado just before serving.
- In a container with a lid, mix the mandarin juice, lemon juice, lemon zest, garlic, olive oil and salt. Drizzle over the salad as desired.
Reviews & ratingsAverage global rating:(114)
Reviews in English (86)
I love this salad. My company loved this salad. The only thing i did differently was not to juice the mandarin oranges. I used canned mandarins and purreed them in my hand chopper. Tasted delicious in the salad. Also added 1 tsp of honey to the dressing. Great flavour combo's in this salad.-02 Jan 2006
this is a good recipe although i baked my walnuts w/ brown sugar and grand marnier for 15 minutes at 200 until crunchy.. fantastic-03 Jun 2005
This salad was good, but it didn't taste like I thought it would. I made 3 changes. 1. I added salt & pepper to the dressing to give it a bit more flavor. 2. I also used canned mandarin oranges instead of nectarines.3. Instead of 1/2 a lemon, I used the juice of a whole lemon. All of the tastes together was very interesting. I paired it with a very spicy chicken dish I prepared. It was a nice cool salad paired with a spicy dish. I will probably make again.-04 Aug 2005
Sumo Citrus Mandarin and Avocado Salad
This simple but delicious salad showcases fresh Sumo Citrus mandarins, mixed in a light salad with a quick, healthy vinaigrette. This makes for a great side dish, or add a protein and make it a complete meal!
I’m willing to bet I could hook you on these delicious Sumo Citrus mandarins with three short words- easy. to. peel. Yes, I could totally stop there because that fact alone makes these gems worth seeking out, but really, that’s just the beginning.
The Sumo Citrus mandarins are so delicious that they apparently are often given as gifts in Japan, their country of origin. Now they are grown in California and available all across the US. I have found them at Whole Foods, Harris Teeter, and Kroger, but you guys have sent me messages on Instagram saying you have found them at Publix, Sprouts, Trader Joe’s, and The Fresh Market, too. Find a list of stores that carry Sumo Citrus here, but also check in at your favorite local store and ask if they carry them!
The sweet fruit is pretty distinct because they are large, bumpy and usually have a large knob on the top of the fruit, deemed “the top-knot.” However, similar to Honeycrisp apples or cherries, they are only available during their growing season, which is roughly January through April.
Our household loves them. Due to the fact that they are uniquely difficult and expensive to grow and require special handling from seed to table, I initially started buying them only for myself. However, once the girls snagged a sample, they were hooked and now ask for them by name. I add them to their snack plates and they are always the first thing to go.
While these make fabulous on-the-go snacks because they are, again- so easy to peel, they also are such a unique and tasty fruit that I like to play around with them in main dishes, too. This recipe for Sumo Citrus Mandarin and Avocado Salad is a great way to serve them up.
The light vinaigrette doesn’t overpower and allows the fruit to shine. Add in the crunch of toasted sliced almonds, the tang of sliced red onions, and slices of buttery avocado and you have yourself one heck of a winter salad.
I can’t wait to hear what you think of this one! But hurry they are only around for a couple months!
Avocado Mandarin Salad recipes
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Avocado Mandarin Tossed Salad
Eat heart-healthy with our certified Heart-Check recipes!
- 1 11 ounce can mandarin oranges drained
- 1/2 cup green onion thinly sliced
- 1/3 cup coarsely chopped pecans
- 1/8 teaspoon pepper
- 4 cups torn salad greens
- 1 medium ripe avocado peeled and sliced
- 1/4 cup fat free Italian dressing
A delicious and refreshing salad featuring the kiwi fruit and a homemade poppy seed dressing!
Our tossed apple salad is a great way to combine crispy, delicious red apples and&hellip
Place the minced shallot (or garlic) in a large salad bowl and add the lime juice.
Cut the avocado in half lengthwise, cutting into the avocado until you hit the pit, and cut around, not going through the pit. Twist the two halves to pop the avocado apart. Scoop out the flesh from one side into a large salad bowl. If it's a large avocado, tightly wrap up with other half, with the pit still in it, and reserve it for another use. If it's a small or medium avocado, remove the pit from the second half and scoop that flesh into the bowl, too.
Using a fork, mash the avocado until as smooth as possible.
Whisk in the oil to create a shiny, thick and creamy dressing.
Stir in the ground cumin. Add salt to taste (don't hold back here, avocado shines best when properly seasoned).
Serve the dressing with your favorite salad.
What Goes Best With Avocado Dressing?
It's perfect on romaine lettuce, other super crisp greens, or even on cabbage in more of a slaw situation since it is physically heavy. It's rich flavor also stands up nicely to pungent additions like slivered red onion, or super crispy, crunchy vegetables like radishes and fennel. A crumble of cotija cheese is a nice addition when using this dressing, too.
5:2 Diet - Avocado, Apple & Hazelnut Salad = 227 calories
I really enjoyed this salad, it was a bit different from my normal salads and I love the crunch of the nuts and the sweetness of the grapes and apple.
A base of mixed salad leaves, topped with grated apple and courgette, slices of creamy avocado, then topped with red grapes and hazelnuts.
Such a good contrast of flavours and textures, all topped of with the most luxurious dressing and it all comes in at just 227 calories for the salad and 77 calories for the dressing. That's 304 calories for the salad and dressing.
Great for the 5:2 Diet or anybody that is watching their weight.
If you haven't heard of the 5:2 Diet, it is really simple, twice a week you eat under 500 calories if you are a woman or 600 calories if you are a man. The rest of the week you can eat normally. You can read more about the diet, also called The Fast Diet and the healthy benefits in my post the 5:2 Diet.
Apple Avocado Salad with Mandarin Orange Dressing
Did you use an egg slicer to chop your avocado and apples, or are you really that perfect a chopper? I can't wait to try this recipe! I'm so excited you put it on here!
I actually have an avocado slicer. One end of it scoops the pit out and the other end slices. It is one of my favorite kitchen gadgets. I think mine came from Williams-Sonoma. Tell your husband it would make a great stocking stuffer )
Oh, my comment posted! Yay! I was going to say the same thing as Colleen….your apples are sliced so perfectly! What the heck is sticking out of your lemon?
I used the avocado slicer for the avocados but the apples I did myself :) The thing sticking out of the lemon is a juicer. You twist it in and squeeze the juice out. You can keep the lemon in your fridge and squeeze as needed. Oh and it keeps the seeds in. Cool, huh.
Yummy, I'm making this tonight!
Welcome to Eat at Allie's! I am a wife to one incredible husband and a mom to three little ones. I spend a lot of my time in the kitchen, usually with one or more of my kids at my feet and sometimes on a chair beside me. This is the place I document the food we make and the life we live. Thanks for stopping by!
- romaine lettuce: I like the crispness of romaine in this salad as it supports the other ingredients and prevents them from falling to the bottom of the bowl. You can also add in a few other mixed greens, if you'd like, but I recommend starting with a bed of romaine.
- mandarin oranges: Use organic if they're available where you live. Removing the white pith is probably the most time-consuming part of making this wreath salad! Running the peeled oranges under cool running water and using a soft vegetable brush helps make this job go a lot faster.
- cucumber: Scrub but leave the peel on for added colour.
- avocado: Peel and slice just before serving to prevent browning, or dip in a little diluted lemon juice.
- pomegranate arils: These look like little festive holiday lights brightening up this potluck winter salad.
- pecans: Lightly toasting them brings out their natural flavour.
- feta cheese: Crumbled on top, it resembles snow! Substitute goat cheese if you'd like, or leave it off to keep this salad vegan and dairy-free.
- vinaigrette: A simple citrus vinaigrette made with olive oil, lemon juice, white wine vinegar, shallots, Dijon and a touch of honey dresses this Christmas salad beautifully.
Avocado Mandarin Salad
1 5oz. bag of salad mix (I use the Spring Mix) or just use any greens you like
1 very ripe avocado (make sure its nice and soft)
1/2 cup of crushed walnuts or almond slivers
1 15oz can of mandarins (this recipe tastes so much better if you used the canned mandarins)
If you want to candy the nuts, you will need: sugar or sweetener of choice and vegan margarine to taste ( roughly a tablespoon of each)
This is a very loose recipe, you can try different things and add more or less to your taste. Try different nuts, different greens, less or more mandarins, different fruit.
1. First cup the avocado in half, pull the seed out, and scoop all of the avocado out into a large bowl. Mash the avocado up until there are no chunks left, so its like guacamole.
2. Add the salad a little bit at a time, mixing it up until all of the salad is coated. This is where you will learn how much salad you like to use.
3. Open the can of mandarins and pour just a dash of the juice into the salad just to add some sweetener and moisture. Then drain the rest of the juice into the sink and put the mandarins in the salad. mix well, but not too roughly or you'll rip the mandarins up.
4. I prefer candied walnuts in this recipe because its so sweet and yummy, but if you want this to not have so much vegan sugar, just add the crushed nuts and mix and serve. If you do want to candy them its easy. Heat the margarine until its melted in a small pot on the stove. Add the vegan sugar until dissolved, and then add the nuts, mixing until their coated. Be careful because the mixture gets really hot and if it gets on your skin its not pleasant:) Once its all mixed take it off the stove and let it cool down. If there's too much mixture you can scoop some of the goo out. Once its cool, add it to the salad and enjoy!
The serving size varies. If you're eating it for lunch then its more of a two person thing. If its with a big dinner than it can be split up between more people.
Walnut Avocado and Apple Salad
- 1 head romaine (chopped)
- 1/2 cup feta cheese (crumbled)
- 1 apple (chopped)
- 1/2 cup candied walnuts (chopped
- 1 avocado (chopped)
- 4 Tbsp olive oil
- 1 clove garlic (minced)
- 2 Tbsp balsamic vinegar
- pinch salt
- pinch black pepper
- Combine ingredients together.
- Whisk dressing ingredient together. Gently toss with salad.
Add a little extra protein to this salad (and make it a complete meal!)
By adding a bit more protein to this salad, you can make it into a satisfying, complete meal. To ensure that your body functions properly (and that you can make it until the next meal!), you should eat main meals that provide between 10 and 20 grams of protein. You can boost the protein levels in this Apple Avocado Spinach Salad by adding any of the following ingredients to it (per serving):
- 1/4 cup of cooked chicken would add an extra 11g of protein, bringing the total protein up to 18g
- 1/4 cup of tuna would add an extra 10g of protein, bringing the total protein up to 17g
- 1 hard-boiled egg would add an extra 6g of protein, bringing the total protein up to 13g
- 1/4 cup of lentils would add an extra 6g of protein, bringing the total protein up to 13g