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Tangelo mint salad dressing


This salad dressing is adapted from a recipe from Julie Buiso. Delicious with crisp salad greens and toasted walnuts or wafer-thin beetroot and radish slices topped with tangelo segments and crumbled feta.

Tangelo mint salad dressing

Ingredients

6 Tbsp olive oil
1 tsp salt
2 tsp Dijon mustard
1 clove garlic, crushed
1/4 tsp Tabasco
4 Tbsp tangelo juice
12 small mint leaves, finely chopped

Directions

Put all ingredients into a bottle or jar and shake until blended. Simple but fabulous!

GISBORNE TANGELOS

Easy to peel, tangy-sweet, juicy and bursting with flavour, Seminole tangelos were introduced to New Zealand in the 1950s and 95% of the country’s crop is grown right here in Gisborne.

Tangelos are the inspired result of crossing a mandarin with a grapefruit and are an excellent source of vitamin C. At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts and baking.

Our tangelos store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.

Available from September until December.

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