Archive for the ‘Lemon Citronette’ Category

My lovely in-laws have a lovely mandarin tree. We were gifted with an enormous bag of mandarins on Sunday, so of course Monday’s lunch had to be a delicious mandarin salad. I’d already had breakfast and a snack, so I kept this one light and overflowing with perfect satsuma mandarin oranges.


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Really tasty this time. A huge serving of salad with chicken, roasted potatoes, and roasted butternut squash on top. Everyone else ate it on a plate, with a tiny bit of the salad on the side and a huge slice of bread. My way was yummy.


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Yummy…I started with a bed of arugula, piled it high with cucumber, garbanzo beans, mushrooms, avocado, and grapefruit, then zested a lemon over it all, tossed it with a lemon citronette, and finished it off with a handful of toasted pine nuts leftover from last night’s pasta dinner. Delicious.


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Yummy. I used up some leftover lemon citronette from yesterday’s dinner. Lunch was simply a bed of mixed greens, lots of garbanzo beans, a very juicy navel orange, a big fistful of cilantro, some quartered mushrooms, the zest from the orange, and some sliced shallot. I’d forgotten how much I love orange in salad.


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Ah, this was good. My first citronette since starting this challenge. This salad is much lighter than some of my meals–perfect dinner since I had a burger with the kids for lunch…I love mint and lemon. I love grapes and walnuts. Toss some mushrooms in as delightful flavor sponges, and pile the bowl high with mixed baby greens–really perfect.


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Dinner needed to be quick and simple. I was roasting some baby potatoes in the oven with extra virgin olive oil and salt, and I had chicken tenderloins ready to saute. I wanted a straightforward, kid-friendly salad to complete the meal. You know me and my kids — if I combine a light salad dressing with lots of fruit and mild, crunchy romaine, I’m almost guaranteed success.

So I gathered a hefty pile of citrus, including the last of the mandarins from my mother-in-law’s tree, and I kept the salad fresh and fruity.

Ingredients for Recipe for Lemon Citronette with Mandarin, Mint, and Avocado

Delicious raw materials for a tasty salad.

(Side or lunch salad, serves however many.)
1 heart of romaine, chopped.
4 mandarins, peeled, halved, and then quartered.
2 scallions, sliced.
1 avocado, quartered and sliced.
1 fistful of mint.
Zest of one lemon

Lemon Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1 clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

Recipe for Lemon Citronette with Mandarin, Mint, and Avocado

Ready to serve!

I created a nice bed of chopped romaine, and zested the lemon over the greens. I juiced the lemon, and made my citronette in a small jar. I chopped the mint and sprinkled it liberally over the greens. I peeled the mandarins, sliced them in half, then quartered them to expose the jeweled fruit, and I tossed them into the salad. I added the avocado, and when the rest of the dinner was ready, I drizzled my citronette over the salad, tossed, and served.

Plated Recipe for Lemon Citronette with Mandarin, Mint, and Avocado:

On the plate, and ready to be devoured.

The Verdict:
What could go wrong? Fresh, tree ripened, perfect mandarins. Creamy avocado. A bed of lush, crisp romaine. Zesty lemon and mint. It was just as perfect as it sounds. We ate it all.

Make it a Meal:
Pick your protein! Leftover chicken and steak both work well with this flavor palette, as do garbanzo beans.

Pack it to Go:
Pack the greens, mint, and lemon zest in a large glass or stainless steel. Make your dressing in a jar. Remember to put your avocado in your dressing jar so it doesn’t brown, or to leave it whole and slice it into your salad when you’re ready to eat. The mandarins can be peeled and sectioned by hand, so that the membranes keep the juices in the fruit segments instead of leaking onto the lettuce and wilting it. Alternatively, you can slice the mandarins as I did, and put them with the avocado in the jar of citronette, to prevent wilted lettuce. If the jar of dressing is small enough, simply tuck it into the larger salad container. Combine your dressing with your salad when you’re ready to eat it, fork toss (or pop the lid back on and give the large container a few quick shakes to combine), and enjoy.

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