Green SaladsAsian-InspiredEasy

Mandarin Orange Avocado Salad with Ginger-Sesame Dressing

Name: Mandarin Orange Avocado Salad with Ginger-Sesame Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 2 lbs (900 g) mandarin oranges (or clementines), fresh or canned, peeled, segmented, and any pith removed; if canned, drained well; 2 medium ripe avocado, halved, pitted, and cut into ½-inch (1.3 cm) cubes or slices; 5 oz (140 g) mixed salad greens (arugula, spinach, romaine, or butter lettuce), washed, dried, and roughly torn into bite-sized pieces; 3 tbsp (45 ml) rice vinegar; 2 tbsp (30 ml) sesame oil (toasted); 1 tbsp (9 g) fresh ginger, peeled and minced or finely grated; 1 tbsp (21 g) honey; 1½ tbsp (23 ml) soy sauce or tamari; 3 tbsp (27 g) sesame seeds (white or black, or a mix), toasted if possible; ¼ small (40 g) red onion, thinly sliced or minced (optional); ½ medium lime, zested and juiced (optional)

From the MyKitchenBank Kitchen

A bright, refreshing no-cook salad combining sweet mandarin orange segments with creamy avocado, crisp greens, and a punchy ginger-sesame vinaigrette. The citrus and sesame oil create a balanced, complex flavor profile with a hint of spice and nuttiness. Perfect as a light lunch, dinner side, or palate cleanser.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

2 lbs (900 g) mandarin oranges (or clementines), fresh or canned, peeled, segmented, and any pith removed; if canned, drained well
2 medium ripe avocado, halved, pitted, and cut into ½-inch (1.3 cm) cubes or slices
5 oz (140 g) mixed salad greens (arugula, spinach, romaine, or butter lettuce), washed, dried, and roughly torn into bite-sized pieces
For the dressing
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sesame oil (toasted)
1 tbsp (9 g) fresh ginger, peeled and minced or finely grated
1 tbsp (21 g) honey
1½ tbsp (23 ml) soy sauce or tamari
3 tbsp (27 g) sesame seeds (white or black, or a mix), toasted if possible
¼ small (40 g) red onion, thinly sliced or minced (optional)
For the dressing
½ medium (0.5 medium) lime, zested and juiced (optional)

Equipment (6)

Large mixing bowl
Small bowl (for dressing)
Whisk
Sharp knife
Cutting board
Salad spinner or paper towels

Steps

Before you start

Have all ingredients prepped and ready to assemble just before serving to prevent avocado from browning
Choose ripe but firm avocados that yield slightly to gentle pressure
If using fresh mandarins, select ones that feel heavy for their size (sign of juice content)

1
Make the dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, minced fresh ginger, honey, sesame oil, and lime juice (if using).
- Taste and adjust seasoning—the dressing should be balanced between tart, sweet, salty, and nutty.
- Set aside.
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Ready when: dressing is smooth and well-blended
Tip: Don't skip tasting—vinegar strength varies. Add a touch more honey if too sharp, or a teaspoon more vinegar if too sweet.
2
Toast sesame seeds (optional but recommended)
- If you have a moment, toast the sesame seeds in a small dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally, until fragrant and very lightly browned.
- Transfer to a plate to cool.
- This deepens their nutty flavor.
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Ready when: seeds smell nutty and are lightly golden
Tip: Watch carefully—they burn quickly. If you skip this, use the sesame seeds as-is.
3
Assemble the salad
- Place the mixed greens and red onion (if using) in a large bowl.
- Add the mandarin orange segments and avocado pieces.
- Drizzle the ginger-sesame dressing over everything and toss very gently with your hands or two spoons, being careful not to crush the avocado.
- Divide among serving plates.
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Ready when: salad is evenly coated and components are distributed
Tip: Toss gently to keep the avocado intact. If you prefer, dress only the greens and arrange avocado and citrus on top instead of mixing.
4
Finish and serve
- Sprinkle the toasted sesame seeds and lime zest (if using) over the top of each salad.
- Serve immediately while the greens are crisp and the avocado is at its best.
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Tip: This salad is best eaten right after assembly. If you must wait, hold the avocado separate and add just before serving, or toss with a squeeze of lemon juice to slow browning.

Good to know

Tips

For a protein boost, add grilled chicken, shrimp, tofu, or a soft-boiled egg on top.
If mandarin oranges are very wet from canning or washing, pat segments dry before adding to the salad to prevent it from becoming watery.
Swap the mixed greens for baby spinach, arugula, or even thin-sliced napa cabbage for a different texture and flavor profile.
Toasted sesame seeds can be prepared up to 3 days ahead and stored in an airtight container to save time on assembly day.

Make ahead

Dressing can be made up to 1 day ahead and refrigerated. Prepare greens, oranges, and onion separately and refrigerate until assembly. Add avocado and assemble just before serving.

Storage & reheating

Best served fresh. Leftovers (without avocado) keep refrigerated in an airtight container for up to 2 days. Store dressing separately. Do not freeze.

Substitutions

mandarin oranges (or clementines), fresh or canned → Navel or blood oranges, or fresh grapefruit segments. Adjust sweetness of dressing slightly if using grapefruit; reduce honey by ½ tbsp.
sesame oil (toasted) → Extra-virgin olive oil mixed with a few drops of toasted sesame oil. Use 1½ tbsp olive oil + ½ tbsp sesame oil for a milder sesame flavor.
rice vinegar → White wine vinegar or apple cider vinegar. Start with 2½ tbsp if using cider vinegar (it's stronger); add more to taste.
fresh ginger → ¼ tsp ground ginger. Ground ginger is more potent; start with ¼ tsp and add more if needed.