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  • Karen Haralson

Avocado and Tangerine Salad



1/4 cup fresh tangerine juice

2 tablespoons white wine vinegar

1 small jalapeno, finely minced, to taste

Kosher salt, freshly ground pepper

¼ cup extra-virgin olive oil

2 avocados, sliced

¼ medium red onion, very thinly sliced

4 tangerines or clementines, sections separated.

6 cups purslane, arugula, or spinach, thick stems trimmed

1/2 cup fresh mint leaves, optional

2 ounces feta or queso fresco, crumbled (about 1/3 cup)

2 tsp tangerine zest



1.    Whisk tangerine juice, and vinegar in a medium bowl; season with salt and pepper. Whisk in olive oil. Add jalapeño, if desired. Set dressing aside.

2.    Combine greens, avocados, onion, and mint in a large bowl. Drizzle with dressing and toss gently.

3.    Top with crumbled cheese and tangerine zest.

4.    Enjoy!



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