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The party-hopping salad I’ve been talking about.

From my mom’s choice recipe file, where rather bland lettuce & avocado become the life of the party with some help from nature’s sweet things like mandarine oranges. Poppyseed dressing adds a splash of sweetness as well. And then something quite special from that mad chef, Ottolenghi

We’ve segmented the mandarines into pithless supremes, but hey in a pinch, hack away without so much preciousness. Fine Cooking’s Nicki show’s us how to segment citrus here.

Because this recipe is out of the Sixties, french fried onions (our mother’s croutons) are involved. Leave them out if you’re a purist or if you’re ambitious, try the homemade version.

Finally, we topped this salad with our new favorite add-in to most vegetables and salads that we picked up in London but is now available online – even in the states…Seeds for Salads.


avocado & mandarine salad confection

preptime: 15 minutes serves 4-6

2 tsp minced onion

1/2 cup canola oil

1/4 white wine vinegar

1/3 cup sugar (can substitute agave syrup, but taste as you go for the sweetness you desire)

1/2 tsp salt

1/2 tsp poppy seeds

dash of paprika

1 avocado diced and coated with lemon juice to prevent browning

2 mandarin oranges or tangerines, segmented

red leaf lettuce, one head torn

1 cup french fried onions

freshly ground pepper

  1. Blend the first ingredients through paprika in a blender for two minutes. I use a mini food processor.
  2. Gently combine lettuce, orange segments, avocado with the dressing. I only use about half of this dressing for my servings and then serve the remaining dressing at the table.
  3. Toss in onions and add pepper just before serving.


  • Use canned mandarine oranges.
  • Make the dressing up to a day in advance.
  • Segment oranges in advance.

recipe provided by your friends at crunchtimefood.com


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