Mandarins have always been one of my favourite fruits – they make such a perfect snack and for that reason were always around when I was growing up. A fresh, sweet mandarin feels like something that should be around in summer rather than winter, but I’m definitely not complaining! Fruit and vegetables that are in season in winter usually call for hearty, warming meals but there’s something about citrus fruits that still feel appropriate in light, fresh meals like this salad. Luckily due to the fact I picked up a big bag of mandarins while we were down on the Bass Coast I could use them in a salad and still have plenty left to snack on!
Ingredients List
- Mixed greens
- 3-5 mandarins
- Capsicum
- 1 large or 2 small carrots
- Snow pea sprouts
- 1/2 cup almonds
- 2 tbs olive oil
- 1 1/2 tbs honey
- 1 tbs seeded mustard
- Juice of half a lemon
Steps
- Dry roast the almonds over low heat for a few minutes and then leave aside to cool
- Grate or thinly slice the carrots & slice the capsicum
- Peel the mandarins and separate into segments. Remove pith and seeds
- Roughly chop the almonds
- Add all ingredients to a bowl and toss to combine
- Put the olive oil, honey, mustard and lemon juice in a bowl and whisk to combine
- Pour over the salad, toss lightly and enjoy!
Do you prefer summer or winter fruits? What’s your favourite way to use citrus fruits? I’d love to hear about it in the comments!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!