Avocado And Tangerine Salad With Jalapeño Vinaigret

Name: Avocado And Tangerine Salad With Jalapeño Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh tangerine juice; 1 jalapeno; 1 small shallot, finely chopped; 2 tablespoons white wine vinegar; Kosher salt, freshly ground pepper; 1/4 cup vegetable oil; 2 tablespoons extra-virgin olive oil; 2 avocados, sliced; 4 tangerines or clementines, peeled, sliced into rounds; 6 cups purslane, arugula, or watercress, thick stems trimmed; 1/2 cup fresh mint leaves; 2 ounces feta, crumbled (about 1/3 cup)

Servings: persons

1/2 cup fresh tangerine juice
1 jalapeno
1 small shallot, finely chopped
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugula, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta, crumbled (about 1/3 cup)

1
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
2
Heat a small heavy skillet over mediumhigh heat. Cook jalapeno, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeno directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
3
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapen:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeno, if desired. Set vinaigrette aside.
4
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
5
DO AHEAD:

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fresh tangerine juice, 1 jalapeno, 1 small shallot, finely chopped, 2 tablespoons white wine vinegar, and more.

Yes, Avocado And Tangerine Salad With Jalapeño Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado And Tangerine Salad With Jalapeño Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions