Mandarin Orange and Avocado Salad Recipe | Author Jan Moran
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.

Mandarin Orange and Avocado Salad Recipe

SBGala Recipe ImageThis sunny salad is a favorite among my guests for its fresh, vibrant balance of creamy avocado, crisp greens, and juicy mandarin orange slices. In Seabreeze Gala, this is a quick family favorite enjoyed with shrimp right off the grill. The citrus dressing is light and flavorful.

For an easy spring or summer meal, I often add pair with tomato-basil soup, crab bisque, or another light soup. To add more protein, add grilled or pan-seared shrimp or salmon prepared with garlic, olive oil, oregano, and pepper. A side of sourdough bread and a bottle of your favorite white wine will complete this fresh, easy meal.

Macadamia nuts add sweet crunch and a tropical accent, or you may substitute slivered almonds, pistachios, or pecans.

About avocados: Be sure to select creamy avocados (not the light green, think-skinned, watery type—unless you prefer those). In Southern California, the dark, bumpy-skinned Haas avocados are the most readily available. Large Reed avocados are also creamy and delicious; these are often found at farmer’s markets and in friend’s yards. Similar types are found in Spain and elsewhere. I am very particular about my avocados, especially for this recipe.

If your avocados are not ripe, place them out on the counter until they ripen, which means slightly soft to the touch. Too soft, and they will taste vinegary. Too hard, and they will lack flavor. If the fruit ripens faster than anticipated, put them back in the refrigerator to preserve them until needed. The fruit usually takes about three days to ripen once removed from the refrigerator, so I keep quite a few on hand and cycle out as I plan to use them. If they overripen and go too soft, salvage them for use in guacamole or avocado toast, unless the taste has declined.

Serves 2



4 cups spring mix (about 120g)

1 large avocado, peeled, pitted, and sliced

2 mandarin oranges, peeled and segmented

1/2 cup strawberries, sliced (about 75g)

1/2 cucumber, sliced (about 120g)

1/4 cup macadamia nuts, roughly chopped (about 30g)

1/4 cup feta cheese, crumbled (about 30g)

1 small sweet yellow pepper, sliced


Citrus Salad Dressing:

1 tablespoon white wine vinegar (about 30ml)

1 tablespoon fresh orange juice (preferably from mandarin oranges) (about 15ml)

1/2 tablespoon fresh lemon juice (about 7.5ml)

1 teaspoon honey or agave syrup (about 5ml) (or avocado or olive oil for less sweetness)

Salt and pepper to taste (adjust according to taste)


Garnish (optional):

Fresh mint leaves

A sprinkle of sesame seeds or poppy seeds



1. Prepare the Dressing:

In a small bowl, whisk together white wine vinegar, orange juice, lemon juice, honey (or agave/avocado oil/olive oil), salt, and pepper until well combined. Taste and adjust the seasoning as necessary. Set aside.

2. Assemble the Salad:

In a medium salad bowl, gently toss the spring mix with the sliced Haas avocado, mandarin orange segments, cucumber slices, strawberry slices, and sweet yellow pepper slices.

Add crumbled feta cheese and chopped macadamia nuts on top.

3. Dress the Salad:

Drizzle the citrus salad dressing over the salad, ensuring an even distribution.

Gently toss the salad to ensure all the ingredients are lightly coated with the dressing.

4. Garnish:

Garnish with fresh mint leaves or a sprinkle of sesame or poppy seeds.


Serving Suggestions:

Serve the salad immediately after dressing to preserve the freshness and crispness of the ingredients.

This salad is perfect as a light, refreshing meal on its own or paired with your favorite grilled protein for a more substantial dish.

Categories: Blog Recipes Writing

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