Avocado and tangerine salad with jalapeno vinaigrette

Indulge in the zesty flavors of avocado and tangy tangerine, perfectly complemented by the spicy kick of jalapeno vinaigrette. Taste perfection!

Ingredients:

• cup fresh tangerine juice
• jalapeño
• small shallot, finely chopped
• tablespoons white wine vinegar
• Kosher salt, freshly ground pepper
• cup vegetable oil
• tablespoons extra-virgin olive oil
• avocados, sliced
• tangerines or clementines, peeled, sliced into rounds
• cups purslane, arugula, or watercress, thick stems trimmed
• cup fresh mint leaves
• ounces feta, crumbled (about 1/3 cup)
• 8 servings

Instructions:

1. Heat tangerine juice in a small saucepan and let it thicken and reduce to about 2 tablespoons, approximately 5 to 8 minutes. Allow it to cool down.
2. Warm up a small skillet over medium to high heat. Cook the jalapeño until it becomes blistered and charred all over, turning it occasionally, this should take about 8 minutes. An alternative method is to roast the jalapeño directly over a gas flame, also turning occasionally. Once done, let it cool down, then remove the stem, skin, and seeds before finely chopping it.
3. Combine shallot, vinegar, the reduced tangerine juice, and half of the jalapeño in a medium bowl; season with salt and pepper. Incorporate vegetable oil followed by olive oil. Optionally, add the remaining jalapeño. Set this dressing aside.
4. Mix avocados, tangerines, purslane, mint, and the prepared vinaigrette in a large bowl; crumble feta on top.
5. PREP AHEAD: The vinaigrette can be prepared a day in advance; cover and refrigerate.

Summary:

• Calories: 1811 kcal
• Fat: 155 g
• Protein: 26 g
• Carbs: 104 g
• Potassium: 4377 mg
• Magnesium: 381 mg