Avocado and Tangerine Salad with Jalapeño Vinaigrette
A fresh and vibrant salad combining creamy avocados, sweet tangerines, and peppery greens dressed in a homemade jalapeño-citrus vinaigrette and topped with crumbled feta cheese.
Ingredients
- •½ cup fresh tangerine juice
- •1 whole jalapeño
- •1 small shallot
- •2 tablespoons white wine vinegar
- •to taste Kosher salt and pepper
- •¼ cup vegetable oil
- •2 tablespoons extra-virgin olive oil
- •2 whole avocados
- •4 whole tangerines
- •6 cups purslane
- •½ cup fresh mint leaves
- •2 ounces feta
- •⅓ cup crumbled feta
Cooking Instructions
- 1.
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
8 min
- 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.
8 min
- 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.
5 min
- 4.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
5 min
- 5.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
