Avocado and Tangerine Salad with Jalapeno Vinaigrette

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

Avocado and Tangerine Salad with Jalapeno Vinaigrette

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup fresh tangerine juice

  • 1

    jalapeño

  • 1

    small shallot, finely chopped

  • 2

    tablespoons white wine vinegar

  • Kosher salt, freshly ground pepper

  • ¼

    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

  • ½

    cup fresh mint leaves

  • 2

    ounces feta, crumbled (about ⅓ cup)

Directions

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool. Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occa-sionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop. Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside. Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta. DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. NUTRITIONAL INFORMATION 8 servings, 1 serving equals: Calories (kcal) 230 Fat (g) 19 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 16 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 150


Nutrition

Facebook Conversations