Avocado, Chili and Mandarin Salad


Tenina Holder

Posted January 27, 2020 (Last updated December 21, 2021)



Total Time




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.


  • Black pepper icon
    Black pepperas neededfreshly ground
  • Avocado icon
  • Mandarin icon
    Mandarin210 gpeeled, sliced
  • Mint leaves icon
    Mint leaves13 gleaves of
  • Mandarin icon
    Mandarin60 gjuice of
  • Lemon juice icon
    Lemon juice60 g
  • Coconut sugar icon
    Coconut sugar2 teaspoons
  • Rice wine vinegar icon
    Rice wine vinegar2 tablespoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Green chili icon
    Green chili1
  • Shallot icon
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Radish sprouts icon
    Radish sprouts90 g
  • Mixed salad leaves icon
    Mixed salad leaves50 g
  • Feta cheese icon
    Feta cheese100 gcrumbled

  • 1. Add mandarin, lemon juice, coconut sugar, rice wine vinegar, pink Himalayan salt flakes and black pepper to the TM5 bowl
  • 2. Cook - approx 10 min, Varoma, speed 2
  • 3. Add green chili to a clean baking sheet
  • 4. Char the chilli with a flame until blistered and black
  • 5. Cool slightly before rubbing skin off. Deseed if desired
  • 6. Add to Thermomix bowl with shallot
  • 7. Blend with MC in place - approx 10 sec, speed 10
  • 8. Then add extra virgin olive oil to the dressing
  • 9. Mix with MC in place - approx 5 sec, speed 5
  • 10. Add avocado, mandarin, radish sprouts, mixed salad leaves and mint leaves to a clean serving plate
  • 11. Top with feta cheese
  • 12. Drizzle salad with dressing

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