Pixie Dust Salad with Avocados Pixie Tangerines and Radishes
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Salad
Chef Dorothy Reinhold
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
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.
Serves 3-4 as a side salad.
