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Yield
Makes 12 servings
James Carrier

How to Make It

Step 1

In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.

Step 2

In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.

Step 3

If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.

Step 4

Peel and pit avocados; thinly slice into the bowl. Mix gently.

Step 5

Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.

Chef's Notes

Up to a day ahead, toast nuts and make dressing; cover and let stand. Chill greens. Peel and segment mandarins up to 6 hours ahead; cover and chill. Or, instead of fresh fruit, use 1 or 2 cans (11 oz. each) mandarin sections, drained.

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