Avocado and Tangerine Salad with Jalapeño Vinaigrette

Vegetarian
Gluten Free
Health score
9%
Avocado and Tangerine Salad with Jalapeño Vinaigrette
45 min.
8
221kcal

Suggestions


Indulge in the vibrant flavors of our Avocado and Tangerine Salad with Jalapeño Vinaigrette, a delightful dish that perfectly balances freshness and zest. This vegetarian and gluten-free salad is not only a feast for the eyes but also a nutritious option for any meal. With its creamy avocados, juicy tangerines, and a hint of heat from the jalapeño, each bite is a burst of flavor that will leave your taste buds dancing.

Ready in just 45 minutes, this salad serves eight, making it an ideal choice for gatherings, picnics, or a refreshing side dish to complement your main course. The combination of fresh mint and feta adds a unique twist, enhancing the overall experience with a touch of creaminess and aromatic freshness. Plus, the homemade jalapeño vinaigrette ties everything together, offering a perfect balance of tangy and spicy notes.

Whether you're looking for a light starter, a satisfying snack, or a colorful addition to your antipasti spread, this salad is sure to impress. With only 221 calories per serving, you can enjoy this guilt-free treat while nourishing your body. So gather your ingredients and get ready to create a dish that not only tastes amazing but also showcases the beauty of fresh produce!

Ingredients

  •  avocado sliced
  • 0.3 cup feta cheese crumbled
  • 0.5 cup mint leaves fresh
  •  jalapeno 
  • servings pepper freshly ground
  • tablespoons olive oil extra virgin extra-virgin
  • small shallots finely chopped
  • 0.5 cup tangerine juice fresh
  •  3 large clementines peeled sliced into rounds
  • cups watercress thick trimmed
  • 0.3 cup vegetable oil 
  • tablespoons citrus champagne vinegar 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes.
  2. Let cool.
  3. 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.)
  4. Let cool; remove stem, skin, and seeds, then finely chop.
  5. Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper.
  6. Whisk in vegetable oil, then olive oil.
  7. Add remaining jalapeño, if desired. Set vinaigrette aside.
  8. Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
  9. DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill

Nutrition Facts

Calories221kcal
Protein5.29%
Fat74.12%
Carbs20.59%

Properties

Glycemic Index
32.88
Glycemic Load
3.33
Inflammation Score
-8
Nutrition Score
13.937391391915%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.87mg
Hesperetin
2.93mg
Naringenin
0.21mg
Apigenin
0.16mg
Luteolin
0.39mg
Kaempferol
5.87mg
Myricetin
0.05mg
Quercetin
7.78mg

Nutrients percent of daily need

Calories:220.65kcal
11.03%
Fat:19.19g
29.53%
Saturated Fat:3.44g
21.53%
Carbohydrates:12g
4%
Net Carbohydrates:7.44g
2.71%
Sugar:5.63g
6.25%
Cholesterol:5.56mg
1.85%
Sodium:87.44mg
3.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.08g
6.16%
Vitamin K:89.56µg
85.3%
Vitamin C:41.82mg
50.69%
Vitamin A:1091.51IU
21.83%
Fiber:4.55g
18.21%
Vitamin E:2.53mg
16.84%
Folate:59.41µg
14.85%
Potassium:458.31mg
13.09%
Vitamin B6:0.24mg
12.24%
Manganese:0.21mg
10.4%
Vitamin B2:0.17mg
10.14%
Vitamin B5:0.94mg
9.38%
Calcium:90.22mg
9.02%
Phosphorus:77.26mg
7.73%
Copper:0.15mg
7.57%
Vitamin B1:0.11mg
7.46%
Magnesium:29.54mg
7.38%
Vitamin B3:1.32mg
6.58%
Zinc:0.61mg
4.03%
Iron:0.68mg
3.79%
Selenium:1.47µg
2.1%
Vitamin B12:0.11µg
1.76%
Source:Epicurious