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Tangerine and Radish Salad with Fresh Mint and Fennel

We all love Melissa’s Produce. It is the freshest produce available. If you can’t grow produce in your backyard Melissa’s is the best option to feed your children. Today was an exciting day as I was able to visit one of my favorite restaurants in Orange County, and one that uses Melissa’s Produce, Adya.

Chef Shachi at Adya

I can’t believe that it has been five years since attending the media event for the grand opening of Adya at the Anaheim Packing House. Time has flown by. I first fell in love with Chef Shachi’s food when she was at Tamarind of London. It was my favorite Indian restaurant in OC, only because of the chef and her talents. Once Chef Shachi left, it closed its doors shortly after.

Once Adya opened their location in Irvine, I always seem to find myself sneaking in for a bite before doing my grocery shopping at Trader Joe’s. I just can’t resist. When I got an invitation to attend one of her many cooking classes at her Anaheim location, I cleared my schedule to attend.

I couldn’t wait to learn how to cook some of Chef Sachi’s marvelous dishes made with Melissa’s Produce and bring the recipes home to enjoy feeding my family for years to come. Out of all the recipes, there was one that I fell in love with – The Tangerine and Radish Salad with Fresh Mint and Fennel.

Mostly, because I got a taste of the Ojai Pixie Tangerine’s while on a recent glamping trip with my girlfriends that Melissa’s Produce sent us to enjoy. Also, that Adya uses these tangerines while they are in season. The recipe is so simple, delicious, and your family is going to love it.

Hurry, order your Ojai Pixie Tangerines while they are in season from Melissa’s Produce, and make this tasty recipe for your family. Or, head into Adya in Anaheim or Irvine where the chef will prepare it special for you.

Tangerine Salad Recipe

Tangerine and Radish Salad with Fresh Mint and Fennel Recipe

4 -6 Pixie Tangerines, peeled and sliced in rings
1 Pixie tangerine, zested and juiced
8-10 Easter Egg Radishes, thinly sliced
1 small bulb fennel, shaved and fronds chopped
18-20 small fresh mint leaves (or about 2 Tbsp chopped mint)
1 Tbsp chopped cilantro
2 Tbsp lime juice
4 Tbsp olive oil
1 tsp chaat masala
½ tsp roasted cumin powder
½ red fresno or serrano chili, sliced thin (optional)

In a large bowl, whisk together lime juice, olive oil, chaat masala, roasted cumin powder and tangerine juice and zest. Gently stir in cilantro, mint, fennel fronds and fresh red fresno/serrano, if using.
Fold in sliced radishes and fennel and stir to coat.
Let the radishes and fennel ‘marinate’ for at least 8-10 minutes.

In a large serving platter, arrange tangerine slices in a single layer.
Spoon radishes, fennel and dressing evenly over tangerines.
Serve chilled.

Enjoy! Stay tuned to learn more about future cooking classes you can take at Adya. Their two locations are located at:

4213 Campus Dr #P-166D
Irvine, CA 92612

440 S Anaheim Blvd
Anaheim, CA 92805

Thank you Chef Shachi for sharing this delicious recipe!

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