Mandarin Rainbow Salad with Avocado Tahini Dressing

The sweet-tangy brightness of mandarin oranges and the rich crunch of pistachio nuts complete this hardy salad with a nice balance of taste and texture.

AUTHOR: VermilionRoots


  • 1/2 head purple cabbage, sliced thinly crosswise
  • 1 large carrot, cut into thin strips
  • 5 leaves of Swiss Chard, stems removed and cut into thin strips
  • 1/2 cup sun-dried tomatoes
  • 1/4 teaspoon ground cumin
  • A generous pinch of salt and pepper
  • 1 mandarin orange, peeled and sliced crosswise
  • 1/4 cup shelled and toasted pistachios, lightly crushed


  • 1 ripe large avocado
  • 1/4 cup tahini
  • Juice of 1 large mandarin orange
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 to 1/2 cup water


  1. Prepare the dressing by blending all the ingredients in a food processor or blender until fully combined.
  2. Add water to your desired consistency. 
  3. Mix all the salad ingredients, except mandarin orange and pistachios, in a large bowl and season with ground cumin, salt and pepper.
  4. Dress the salad and serve it topped with slices of mandarin orange and toasted pistachios. 

Source, images, credits & more information: VermilionRoots