Avocado and Tangerine Salad with Jalapeño Vinaigrette

Name: Avocado and Tangerine Salad with Jalapeño Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 avocados, sliced; 79 milliliters ounces feta, crumbled (about; 118 milliliters fresh mint leaves; 1 jalapeño; 8 servings Kosher salt, freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 small shallot, finely chopped; 118 milliliters fresh tangerine juice; 4 tangerines or clementines, peeled, sliced into rounds; 1 liters purslane, arugula, or watercress, thick stems trimmed; 59 milliliters vegetable oil; 2 Tbsps white wine vinegar

You can never have too many side dish recipes, so give Avocado and Tangerine Salad with Jalapeño Vinaigrette a try. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 225 calories, 3g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up avocados, shallot, olive oil, and a few other things to make it today.

Instructions

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

Ingredients you will need

Tangerine Juice

Equipment you will use

Sauce Pan

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.)

Equipment you will use

Frying Pan