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


Are you ready to elevate your salad game? Our Avocado and Tangerine Salad with Jalapeño Vinaigrette is not just a feast for the eyes but also a deliciously refreshing addition to your table. This vibrant dish combines the creamy richness of ripe avocados with the zesty brightness of fresh tangerines. Each bite offers a delightful contrast of flavors and textures that will leave everyone asking for seconds.

Perfect for a variety of occasions, this salad serves as an exceptional side dish, antipasti, or even a light snack. With a preparation time of just 45 minutes, it’s a quick and easy option for those busy weeknights or a stunning centerpiece for your next gathering. And for those who are health-conscious, this recipe is vegetarian, gluten-free, and packs in only 221 calories per serving!

The standout feature of this salad is the jalapeño vinaigrette, which adds a spicy kick that perfectly complements the sweetness of the tangerines and the creaminess of the avocado. Tossed together with fresh mint and peppery greens, this salad will not only satiate your appetite but also tantalize your taste buds. Enjoy this culinary adventure in a bowl that beautifully balances health, flavor, and color!

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