Avocado and Tangerine Salad with Jalapeño Vinaigrette
Avocado and Tangerine Salad with Jalapeño Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.