AVOCADO AND TANGERINE SALAD WITH SPICY VINAIGRETTE
This Avocado and Tangerine Salad with Spicy Vinaigrette Is a Perky Orange and Green Salad and I Firstly Love the Colors This Salad...
Provided by Lilly Mathuse
Categories Colorful & Healthy Food Recipes, Healthy Avocado Recipes, Salad Recipes, Side Dishes, Winter Recipes
Time 23m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, simmer tangerine juice for about 5-8 minutes until thickened to a syrup texture and reduced to about 2 tablespoons. Set aside to cool.
- In a small heavy skillet over medium high heat, cook hot pepper, turning a few times, for about 8 minutes until evenly charred all over.
- Set aside to cool then remove stem, skin and seeds. Finely chop remaining flesh.
- In a medium mixing bowl, whisk shallot, vinegar, cooled tangerine syrup, and half of the chopped hot pepper. Season with salt and pepper to taste.
- Add vegetable oil and whisk then add olive oil and whisk again.
- If you wish more spicy dressing then add the remaining hot pepper and whisk once more. Set aside.
- In a large salad bowl, gently toss avocados, tangerines, purslane, mint and prepare vinaigrette until well combined and coat.
- Top with sprinkles of feta cheese just before serving.
Nutrition Facts : Calories 251, Fat 21.9g, Carbohydrate 13.7g, Protein 3.2g, Cholesterol 6mg, Sodium Sodium 90mg
TANGERINE AND AVOCADO SALAD
Found this on WholeHealthMD.com Tweeked to my liking and I hope yours This is a Spicy, Cool, Refreshing, and Luscious Salad. Try Jicama or Celery for added crunch!
Provided by Rita1652
Categories Citrus
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk together lime juice, honey, vinegar, salt,garlic, ginger, cayenne and jalapeno.
- With a vegetable peeler, remove 2 long strips of peel (orange part only) from 1 tangerine.
- Cut strips into 1/8-inch zest matchsticks.
- Peel tangerines and separate into segments.
- Cut segments crosswise into 2 or 3 pieces.
- Add avocado, zest, and tangerines to bowl, toss to combine.
- Chill until serving time.
- Sprinkle with sunflower seeds just before serving.
Nutrition Facts : Calories 128.2, Fat 5.8, SaturatedFat 0.7, Sodium 199, Carbohydrate 20, Fiber 3.7, Sugar 13.9, Protein 2.1
AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.
JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
AVOCADO TANGERINE SALAD
This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal.-Francis Garland, Anniston, Alabama
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon.
Nutrition Facts : Calories 273 calories, Fat 23g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE
Steps:
- Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
- Dressing
- Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.
APPLE AVOCADO SALAD WITH TANGERINE DRESSING
This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!
Provided by Donna Smally
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
- In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 11 g, Cholesterol 3.4 mg, Fat 11 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 73.5 mg, Sugar 5.7 g
AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE
Provided by Ed Kenny
Categories Salad Citrus Side Feta Avocado Arugula Hot Pepper Summer Healthy Tangerine Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. 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.) Let cool; remove stem, skin, and seeds, then finely chop.
- Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o 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, purslane, mint, and vinaigrette in a large bowl; top with feta.
- DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
FENNEL, AVOCADO, AND SATSUMA SALAD
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity so all that's need to finish the dish is a drizzle of good extra-virgin olive oil.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper.
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AVOCADO AND TANGERINE SALAD WITH JALAPENO VINAIGRETTE …
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3.9/5 (55)Estimated Reading Time 1 minServings 8
- 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 occa-sionally, 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.
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