Avocado and Tangerine Salad with Jalapeño Vinaigrette

Ingredients for Avocado and Tangerine Salad with Jalapeño Vinaigrette

• 120ml fresh tangerine juice

• 1 jalapeño

• 1 small shallot, finely chopped

• 2 tablespoons white wine vinegar

• Kosher salt, freshly ground pepper

• 60ml vegetable oil

• 2 tablespoons extra-virgin olive oil

• 2 avocados, sliced

• 4 tangerines or clementines, peeled, sliced into rounds

• 6 cups purslane, rocket, or watercress, thick stems trimmed

• 1/2 cup fresh mint leaves

• 60g feta, crumbled (about 80ml )

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.