Chef Dorothy Reinhold
Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes
Category
Salad
Servings
3 - 4 servings
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Dorothy Reinhold
Ingredients
-
1 teaspoon lemon juice
-
1 ½ teaspoons Vanilla-Infused Olive Oil (or use regular extra-virgin olive oil)
-
¼ teaspoon ground cumin
-
Pinch kosher salt
-
2 Ojai Pixie tangerines or other Tangerine
-
1 fresh Avocado
-
2 radishes
-
1-2 tablespoons finely minced chives
Garnish
Directions
Add lemon juice, olive oil, cumin and salt to a large salad bowl and stir to combine (this is the dressing).
Peel and section the tangerines. Cut each section into 3 chunks; add to the bowl. Cut the avocado in half, remove pit and peel and dice the flesh; add to bowl.
Remove greenery and root from radishes, wash, dry and cut into tiny matchstick pieces; add to bowl.
Very gently toss the salad with the dressing, using just a few turns of a plastic spoon or spatula, so the avocado doesn’t mush.
Place in a serving bowl for family-style service, or portion onto 3-4 small plates for individual salads, and garnish with minced chives.
Filed in:
Avocado,
Chives,
Lemon Juice,
Ojai Pixie Tangerines,
Organic Avocado,
Pixie Dust Salad with Avocados Pixie Tangerines and Radishes,
Pixie Tangerine,
Radish,
Salad
