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Avocado and Clementine Salad with Jalapeno Vinaigrette

This perky orange and green salad is drizzled with a tangy and a little spicy dressing. It’s so quick and easy, yet good, that it great for a weeknight dinner or a company meal

Yield: 8 Servings



1/2 cup fresh clementine or tangerine juice

1 jalapeño

1 small shallot, finely chopped

2 tablespoons white wine vinegar

Kosher salt, freshly ground pepper

1/4 cup vegetable oil

2 tablespoons extra-virgin olive oil

2 avocados, sliced

4 tangerines or clementine, peeled, sliced into rounds

6 cups arugula, or watercress, thick stems trimmed

1/2 cup fresh mint leaves

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



Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.

Heat a small heavy skillet over medium- high 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.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, arugula, mint, and vinaigrette in a large bowl; top with feta.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.


Nutrition Facts (1 serving)

230 Calories, 5 g carbs, 19 g total fat, 7 g protein, 16 g dietary fiber, 4 mg sodium


Recipe created by : Dietitian Paola Garza

avocado salad

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