Tuna Fennel Avocado And Tangerine Salad With Citrus Vinaigrette Recipes

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TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE



Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette image

Provided by Cathy Halter

Categories     Fruit     Leafy Green     Tuna     Avocado     Fennel     Healthy     Tangerine     Self

Yield Makes 2 servings

Number Of Ingredients 18

4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
Dressing
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

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.

AVOCADO TANGERINE SALAD



Avocado Tangerine Salad image

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

1/2 cup olive oil
2 tablespoons plus 1-1/2 teaspoons white wine vinegar
4-1/2 teaspoons white balsamic vinegar
1 tablespoon Dijon mustard
3 small garlic cloves, minced
1 teaspoon grated lemon zest
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 cups torn mixed salad greens
2 medium ripe avocados, peeled
4 tangerines, peeled and sectioned
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled

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.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE



Avocado Fruit Salad with Tangerine Vinaigrette image

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

3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted
DRESSING:
1/2 cup olive oil
1 teaspoon grated tangerine or orange zest
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

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.

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