Why settle for a boring salad? This Tangerine and Avocado Salad has all the tastes and textures you crave.
Try slicing the tangerines before you peel them. The peel slips away easily from the rounds leaving perfectly shaped tangerine slices.
- ½ cup fresh tangerine or orange juice
- 1 jalapeño
- 1 small shallot (peeled and minced)
- 2 tablespoon white wine vinegar
- 1 pinch Kosher salt, freshly ground pepper (or more to taste)
- ½ cup vegetable oil (or other mild flavored oil)
- 2 tablespoon extra-virgin olive oil
- 2 ripe avocados (peeled and cut into ½‑inch chunks)
- 4 tangerines (sliced into ½‑inch thick rounds, see notes)
- 6 cup arugula (loosely packed)
- ½ cup fresh mint leaves (loosely packed)
- 2 ounce feta cheese (crumbled)
Make the vinaigrette: Simmer tangerine or orange juice in a small saucepan until syrupy and reduced to about 2 tablespoons, about 8 minutes. Let cool.
Roast the jalapeño by laying it directly over gas flame, turning occasionally until charred on all sides. Place it in a small bowl, cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stem and seeds, then finely chop the pepper.
Whisk shallot, vinegar, reduced juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside. Vinaigrette can be made 1 day ahead; cover and chill.
Make the salad: Toss avocados, tangerines, arugula, mint, and about ⅓ cup vinaigrette to taste in a large bowl; top with feta. Serve with remaining vinaigrette on the side.