Avocado, Chili and Mandarin Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 15mins
-
- Serves
- 8
-
- Calories
- 252
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.
Inspired by: https://tenina.com/recipes/avocado-chili-and-mandarin-saladrecipe updated 21 Dec 2021
Ingredients
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- Black pepper
- as needed
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- Avocado
- 3
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- Mandarin
- 210 g
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- Mint leaves
- 13 g
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- Mandarin
- 60 g
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- Lemon juice
- 60 g
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- Coconut sugar
- 2 teaspoons
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- Rice wine vinegar
- 2 tablespoons
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- Pink himalayan salt flakes
- 1 teaspoon
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- Green chilli
- 1
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- Shallot
- 1
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- Extra virgin olive oil
- 50 g
-
- Radish sprouts
- 240 g
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- Mixed salad leaves
- 50 g
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- Feta cheese
- 100 g
Tools
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TM5
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Baking sheet - 18 x 13"
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Tm5 bowl
-
Serving plate
Step preview
- Add mandarin, lemon juice, coconut sugar, rice wine vinegar, pink Himalayan salt flakes and black pepper to the TM5 bowl
- Cook - approx 10 min, Varoma, speed 2
- Add green chilli to a clean baking sheet
- Char the chilli with a flame until blistered and black
- Cool slightly before rubbing skin off. Deseed if desired
- Add to Thermomix bowl with shallot
- Blend with MC in place - approx 10 sec, speed 10
- Then add extra virgin olive oil to the dressing
- Mix with MC in place - approx 5 sec, speed 5
- Add avocado, mandarin, radish sprouts, mixed salad leaves and mint leaves to a clean serving plate
- Top with feta cheese
- Drizzle salad with dressing