Skip to main content

Avocado and Tangerine Salad with Jalapeño Vinaigrette

4.8

(15)

Image may contain Plant Food Produce and Vegetable
Copyright Cedric Angeles

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

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 cup fresh tangerine juice
1 jalapeño
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)

Preparation

  1. Step 1

    Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

    Step 2

    Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, 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.

    Step 3

    Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

    Step 4

    Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

    Step 5

    DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

Read More
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Like carrot farro salad and chicken paella.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like miso-peanut hibachi chicken and spring orzotto.
Turn humble onions into this thrifty yet luxe pasta dinner.
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.