One very cold and snowy evening in Colorado, I was looking through my pantry asking myself the age old question, “What can I make for dinner tonight?” Sometimes, it’s good to be stuck in a snowstorm. It’s like your very own episode of Chopped. I ended up recruiting some stray items from the fridge, and it turned into a delicious mandarin orange salad.
While this salad came together in the dead of winter, it really works well in any season. The acidic sweetness of the mandarin oranges plays off the creamy avocado and is complimented by the savory scallion. Every crunchy bite is full of refreshing flavor.
I recommend soaking the celery in some ice water for, at least, 15 minutes before chopping it. I like my celery super crisp, and this does the trick every time. You can also use a different sweetener than agave. I like it, because it is already in liquid form and incorporates into dressings very easily. If you want to use regular table sugar, have at it.
Mandarin Orange Avocado Salad
¼ cup distilled white vinegar
½ tsp salt
1 tsp agave (OR the sweetener of your choice)
4 celery stalks, chopped on a bias
10.5 ounce can o mandarin oranges packed in juice, drained
1 scallion, chopped
1 avocado, chopped
¼ cup flat leaf parsley, chopped
½ cup walnuts, chopped
- 1. In a large mixing bowl, add the distilled white vinegar, salt and agave. Stir around until the salt dissolves. Then, add the remaining ingredients to the bowl and gently stir together.
2. Taste, and adjust flavor, if needed (more salt? more vinegar? more agave?). Serve.